This soup is refreshing served both hot or chilled and also very simple and quick to prepare. Because the greens are added in at the blending process, you are maximizing on their green nutrients in their optimal state, not totally cooked, making this a soup high in anti-oxidants and vitamin C. This soup is literally a powerhouse of green awesomeness. Serve with a wedge of fresh lime, cilantro and accompanied by some fresh summer salsa and a side of organic corn tortilla chips. FRICKEN YUM.
Prep time: 5 minutes Cook time: 15-20 minutes
Clean Green Mexican Summer Soup
1 large onion, coarsely chopped
1 clove garlic, smashed
1 zucchini, chopped, about 2c
1 carrot, coarsely chopped
1 small jalapeno, de-stemmed
1/4t chipotle powder
2T extra virgin olive oil
1T raw agave or maple syrup
Juice from one lime
1/4c fresh cilantro
1c lightly packed fresh greens; kale, or baby spinach
fresh cracked black pepper
4c boiling water
1t salt or to taste
3T cashew crème/ milk *optional AND/OR 1 whole ripe avocado
Bring 6c of water to a boil, in case you may need more.
In a large soup pot, add the olive oil and sauté the onions, carrots and garlic until golden and soft. Add the zucchini, jalapeno, salt, chipotle, and black pepper. Continue to sauté until the vegetables soften and turn bright. Add the boiling water, bring to a boil and reduce heat and simmer for 12-15 minutes.
In a blender or vitamix, puree the soup, adding the fresh kale, lime, cilantro and agave/ maple syrup and *cashew milk AND/OR avocado. Adjust the seasonings again after adding the crème/ avo/both.
**Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.