A clean, simple, and vibrant green avocado soup inspired by an unseasonably warm winter’s day. This soup is a lovely soft shade of green, fragrant with fresh mint, cucumber, and almond milk. It gets heat from green habanero sauce, and lifted by freshly squeezed lime juice. A final adornment of honey and paprika spiced chickpeas and prawns makes this soup a new favourite of mine.
2 large ripe avocados, peeled and pitted
½ cup cucumber, diced
1 cup cold water
½ cup almond milk – or a milk of your choice or natural yoghurt
4 tbsp lime juice
½ tsp green habanero sauce – or Tabasco
1 large handful chopped mint leaves
3 ice cubes
1 tsp sea salt
For the prawns:
12 green (raw) prawns, peeled and de-veined
2 tbsp olive oil
½ tbsp smoked paprika
½ tbsp sweet paprika
Juice of half a lemon
1 tbsp…
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