The spring can already be felt in the air, and as the nature is reviving, it's time for cleansing the body, up energy levels and get ready for the spring and summer.
Today's soup, purely vegetables, is centred around the green colour, and it combines my efforts for spring clean(s)ing :D
I used exclusively vegetables that I already had in the fridge and by coincidence they all turned out to be green.
So to serve 6 you need:
2 medium-sized courgettes (zucchini)- coarsely chopped
1 medium Hass avocado - peeled and chopped
about 100 gr swede root - cut in strips
350 gr asparagus spears chopped - only the middle part - reserve the tips, throw away the bottoms
1.2 l boiling water
1 green chilli - deseeded and finely chopped
salt
5-6 fresh basil leaves
No oil for this soup, as the avocado will supply all the necessary oils.
To garnish:
Bruschettes, cheese or croutons
Method:
Place all the chopped vegetables in a deep pan. Cover with boiling water and simmer for 15 minutes until soft. At the end 2-3 minutes before removing from the heat add he basil leaves and salt.
Blend in a blender, return to the heat, heat through well and serve until hot.
It's as simple as that.
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