I'm getting the feeling that the hottest summer days are over.
I'm also getting the feeling that my blog feels a little neglected! Ok, so only since Monday- still that's not like me! I'm still having a few issues I'm trying to get sorted with is frustrating me, and I feel like I can't push things the way I want to... that's probably just a mental excuse... better stop that one in it's tracks!!
Back to the weather, the 'go to' topic of British conversation. Where is the sunshine I ask, you know the really hot stuff? To be fair, we've had a few nice days so I can't complain and isn't it always the case when its mega hot that we just want it to be a little cooler.
This soup was made on one such mega hot day. On a day when I was lacking in energy (and fresh ingredients) to make a dazzling raw salad. On a day when a green smoothie in a glass just wasn't doing it for me...sometimes I just prefer not to 'drink' my food!
So, the solution... put a thick green smoothie in a bowl decorate it a bit and eat with a spoon. Fool the mind!
The green smoothie is a twist on this one. Long time readers and those who follow me on Instagram will know that I freeze portions of green smoothie 'concentrate' and then defrost in water when I want a serving (which is nearly every weekday morning) . Here I used two frozen serving portions and added a little less water than usual for a thicker soup consistency.
Souper speedy lunch (ha ha) :-)
Recipe: Green smoothie soup
- 3/4 cup water (or part fruit juice for extra sweetness)
- 1 cup packed spinach (or other greens)
- 1/3 cup cucumber
- ½ cm fresh ginger
- 2 tsp lemon juice
- 3-5 fresh mint leaves
- 1/4 avocado
- 1/3 small apple- cored and quartered
- handful of buckwheat groats
- handful of pumpkin seeds
- 1 tbs melted coconut oil
- 1/2 tsp vanilla
- pinch of cinnamon
Blend everything together until as smooth as possible. Pour into a bowl and serve either chilled or at room temperate topped with sprinkles of choice.
To make the sprinkles I coated some pumpkin seeds and buckwheat groats in a little coconut oil and dusted them in vanilla and cinnamon. I baked the mixture for approx 30 mins on a low temp (approx. 140C) for a super crunchy topping.