This is a real super soup, packed with nutrients from the spinach, the avocado, the carrots and the lime. It doesn't take more than a few short minutes to prepare in a high speed blender and it comes out creamy and absolutely delicious. It is also vegan and gluten-free. —ida hemmingsson-holl
The avocado pumpkin seed mousse
pumpkin seeds, soaked in hot water for ten minutes
large ripe avocado
Juice from 1/2 lime
tamari, or other gluten-free soy sauce
hot vegetable stock
large carrots, chopped into chunks
large handfuls fresh baby spinach
medium-sized ripe avocados
clove garlic (peeled)
large thumb-sized ginger (no need to peel)
handful coriander, plus a little more to garnish
Start with the puree. Remove the soaking water from the pumpkin seeds, add the avocado, lime juice and tamari (or other gluten-free soy sauce) and blend it together with a hand-mixer until you have a thick, chunky puree. Set aside.
Then make the soup: Heat/prepare/mix the vegetable stock in a pot and in the meantime chop the carrots into pieces and add them to your blender together with the spinach, avocado, garlic, ginger and coriander. Add a little bit of the hot vegetable stock and blend on full speed until you have a completely smooth vegetable puree. Then slowly add the rest of the vegetable stock and the lime juice and blend for another minute or two (if not enough space in your blender you can merge the soup mix with the remaining vegetable stock in a separate large bowl and stir carefully).
Serve immediately, with a spoonful of puree with each serving, and some extra lime on the side. Garnish with a little coriander and a few pumpkin seeds.