Green smoothie soup

I'm getting the feeling that the hottest summer days are over.

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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) :-)

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Recipe: Green smoothie soup 

Serves 1


  • 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.

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