- 8 cups spinach leaves (or kale or chard)
- 2 apples, peeled, cored, and chopped
- 4 teaspoons lemon juice
- sea salt to taste
- 2-3 cups water
- 2 avocadoes, peeled, pitted, and chunked
Use blender or food processor to purée spinach and apples with lemon juice and sea salt, adding 2 cups of water gradually. Add avocado and process until smooth. Thin with additional water if necessary to achieve desired consistency. Serve immediately or refrigerate for 30 minutes for a chilled soup.
Serving suggestion: drizzle with beet dressing from raw Shaved Beet Salad.
This tasty raw recipe is adapted from Raw Food Made Easy by Jennifer Cornbleet, with the kind permission of the author.
Read about the benefits of local raw food in edible SOUTH SHORE‘s spring 2011 edition.