Lunch: Spicy Avocado-Cucumber Soup

Recipe by Marcia Kiesel This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Spicy Avocado-Cucumber Soup

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

12 oz. Cucumbers
2 Hass avocados
2 tsp. Thai green curry paste
2 tsp. sugar
2 tsp. finely grated lime zest
1 serrano chile
13 oz. unsweetened coconut milk
3 tbsp. fresh lime juice
salt
1/2 c. unsweetened coconut flakes
10 cilantro sprigs

Instructions

In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest, and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

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