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…