This vibrant green soup combines an array of health-boosting ingredients to create a detoxifying experience like no other. At the heart of this soup is the creamy, green goodness of avocados. Known for their rich texture and high nutrient content, avocados provide healthy monounsaturated fats that support heart health and are an excellent source of fiber. Leeks add a mild, sweet onion flavor to the soup, while cilantro’s bright, citrusy notes offer a burst of freshness. Pumfu, a tofu alternative made from pumpkin seeds, adds plant-powered protein to the soup, making it a satisfying and nutritious choice. Zucchini contributes a fresh, crisp texture that complements the creaminess of avocado, creating a delightful balance in every spoonful.
- 1 large Leeks diced
- 4 cups chicken or vegetable stock
- 3 tablespoons Cilantro (chopped)
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper (ground)
- 2 tablespoons Lemon Juice (adjust per taste)
- 1 Avocado (large, ripe)
- 1 ½ tablespoons Olive Oil
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cumin
- 1 container Pumfu
- 1 medium to large zucchini
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced leeks and white onion to the pot with a pinch of salt. Sauté them until they become soft and translucent.
3. Place leeks/onion mix, zucchini, avocado, cilantro, and pumfu to a vita-mix and blend until smooth
4. Pour in the chicken or vegetable stock, with blended ingredients into a pot and simmer in low.
5. Add turmeric, cumin, lemon juice, and olive oil to the pot.
6. Simmer for 10 minutes, serve, and enjoy 🙂