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Popeye Soup

Tuesday, October 20, 2009  |  0 Comment

10 minutes to prepare, Serves 4-6. This is a wonderful alkalizing soup because of the cucumbers and greens. Serve warn with a fresh tortilla for dipping.

1 Avocado
1 cup Water or Vegetable Stock (Pacific Foods of Oregon brand is yeast free)
2 Cucumbers, unwaxed
1 cup fresh raw Spinach
2 Green Onions
1 clove Garlic
1/3 Red Bell Pepper
Bragg Liquid Aminos or Real Salt to taste
Mid-Eastern Spices (Spice Hunter's Garam
Masala, 1/2-1 tsp., Curry Seasoning, 1/2-1 tsp., and "Zip", 1/2 tsp.)
Fresh Lime Juice to taste
(4 spearmint leaves to garnish)

In a Vita-Mix or blender, add the avocado and half of the water or stock, and puree, then add the rest of the ingredients (except the spearmint leaves) one at a time, blending to desired thickness and thinning with the remaining water if desired. Add Bragg Aminos or Real Salt to taste, and flavor with spices and lime juice to your desire. You might add a couple of minced sun-dried tomatoes too. Experiment! Also this soup is good while on the cleanse phase of Dr. Young's Complete Program and Diet.

Warming options: This soup can be served warm or cold. If blending in a Vita-Mix, the longer you blend, the warmer the soup will get. If you do not have a Vita-Mix, you can carefully warm the soup (not cook it) in an electric or stove-top skillet on low heat. Only warm the soup until you can hold your finger in it without having to pull it out. This will keep the food at about 118 degrees which will keep the food raw, but warm. Serve with mint leaves on top. Enjoy!


Source:

Back to The House of Health 2 by Shelley Young.
Excerpt permission granted by Woodland Publishing

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