This is the kind of recipe that earns a permanent spot in your rotation. Everything goes into the blender — spinach, avocado, cucumber, lemon, ginger, fresh basil — and in about five minutes, you have a soup that's bright, creamy, and genuinely satisfying. No cooking, no cleanup beyond the blender. Baby spinach and avocado provide healthy fats and folate, which support energy and cellular health. Ginger adds warmth and has been well-studied for its role in supporting digestion and reducing inflammation. A pinch of cayenne at the end is optional, but worth trying. Serve immediately or chill it; both work.
Throw all of your ingredients in a blender and enjoy, it's as easy as that!
Shopping List:
- 2 cups baby spinach
- 1 cup cucumber (peeled if not organic), chopped
- ½ of an avocado
- 2-3 tablespoons lemon juice (about ¼ of a large lemon)
- 1 inch of ginger, peeled
- ¼ cup fresh basil
- 1 – 1 ½ cups filtered water
- Few pinches of sea salt to taste
Mixing Your Goods:
Put everything in a high-speed blender (like a Vitamix) and blend until smooth. Eat immediately, but this soup is also good chilled. For an extra punch – sprinkle in a bit of cayenne pepper – careful though, a little goes a long way! Will keep in the refrigerator for 1-2 days, stored in an airtight glass container.