The other day, my friend mentionned she made chilled avocado and cucumber soup which sounded amazing to me. So I thought I'd try my own hand at it. I made a Spinach and Avocado Soup! The temperature is supposed to go up to 15 degrees today, so it's time for some spring inspired recipes!
1 ripe avocado
2 cups of vegetable broth
1 cup of tightly packed baby spinach
1/4 of a package of silken tofu
2 tablespoons of lemon juice
about 2 tablespoons of chopped fresh parsley
cayenne pepper (I use a very small pinch)
On the stove top, boil some water, and pop in the spinach for about a minute.
Blend together the chopped and peeled avocado, spinach, the lemon juice, the silken tofu, veggie broth, parsley and ground pepper until it has a creamy consistency.
Let chill, pour out into bowls, and sprinkle parsley and add cayenne pepper to taste.