In
AuthorJanella
Rating
Yields1 Serving
 1/4 avocado
 1 1/2 zucchini, chopped
 1 cup basil leaves
 1 cup baby spinach leaves
 1 cup orange juice
 1 garlic clove
 1 tsp grated fresh ginger
 1 tsp coconut, palm sugar or panela
 1 tsp sea salt or umeboshi vinegar
TO SERVE
 1 tbsp flaxseed oil
 1/2-1 tsp cayenne pepper
1

Place all the ingredients in a blender and whiz until very smooth. Taste and adjust seasoning if necessary. Finish by swirling in the flaxseed oil and sprinkling on the cayenne.

Ingredients

 1/4 avocado
 1 1/2 zucchini, chopped
 1 cup basil leaves
 1 cup baby spinach leaves
 1 cup orange juice
 1 garlic clove
 1 tsp grated fresh ginger
 1 tsp coconut, palm sugar or panela
 1 tsp sea salt or umeboshi vinegar
TO SERVE
 1 tbsp flaxseed oil
 1/2-1 tsp cayenne pepper

Directions

1

Place all the ingredients in a blender and whiz until very smooth. Taste and adjust seasoning if necessary. Finish by swirling in the flaxseed oil and sprinkling on the cayenne.

Janella’s lean green soup
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