3 dl coconut milk
1 bunch of coriander
1 dl lime juice
30 grams baby spinach, well rinsed
½ ripe avocado
2 tablespoons grated fresh ginger
1 clove of garlic
1 teaspoon yeast- and sugar free vegetable stock
1 tablespoon of ground curry spice, mild or strong
1 tablespoon of sea salt
a dash of cayenne pepper to taste
Mix all ingredients in a blender or food processor until you have a smooth soup. Balance the taste with some more sea salt, cayenne and lime juice to your own taste. Top this delicious soup with some fresh stalks of coriander. Eat the soup with a side salad and some brown rice crackers.
You can fry the garlic for 2 minutes when you do not tolerate raw garlic.
This soup is normally eaten cold but can be warmed to 30 to 40 degrees to keep the flavour and nutrients alive.
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Who am I?
My name is Saskia Snikkenburg and I coach people to feel good and live a healthy life with better planning and less stress. Curious? Read more about Saskia right here or contact me directly.