This vegan and gluten-free spring soup is perfect for lunch or a healthy snack on the go. Refreshing yet savory, it’s a lovely combination and takes only a few minutes to make. Enjoy the antioxidants and anti-inflammatory healthy fats. Put this soup in a mason jar and enjoy it on the run. Sip-and-go simplicity.
Avocados are a pantry staple in our homes. They contain vitamin B6 and folic acid, which are good for your heart. They also contain the healthy fats that your body needs to metabolize your food, and they help you glow with antioxidants that fight free radicals, boost the immune system, and slow the aging process. There are so many benefits.
Combined with the other nutrients in the soup, it’s a powerful and clean-eating combination. Enjoy the glow.
Kids enjoy it too. We made some toast with extra virgin olive oil and cut into wedges for them to dip into the soup.
Chilled Avocado-Mint Soup
Use organic ingredients when possible.
- 1 avocado, peeled and pitted
- 1 medium cucumber, chopped
- Small handful of fresh mint
- Small handful of arugula
- 3 cups of organic vegetable stock
- 1 garlic clove
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Himalayan sea salt and pepper to your liking
Toss all ingredients into a blender and blend until smooth, about 30–40 seconds. Garnish with extra virgin olive oil, sea salt, fresh mint, and lemon zest to your liking. If the consistency is too thick, add water or more vegetable stock.
Enjoy and embody wellness!
Christine Beal Dunst and Stephanie Rapp are the co-founders of Embody Wellness Company, specializing in creating customizable holistic wellness and nutrition programs targeted at life’s most important milestones: marriage, children, and career. For more information, visit EmbodyWellnessCompany.com.