Raw Avocado Green Soup


Blended Green Soup

I’ve never, not once, considered ordering a cold soup off a menu, much less making one at home. In a word, they seemed B-o-r-i-n-g. Note the capital ‘B’? How could a cold soup possibly be satisfying? Gazpacho gets a pass once a year. Otherwise, not part of my cooking / dining repertoire. Next!

But, I recently demoted my juicer from the kitchen counter A-list. After learning that my juicer removed more than just fiber, it wasn’t getting much use.  So, to save on valuable real estate, I packed it away, forgetting about some vegetables I had bought for juicing. So, into the high-speed blender it all went.

I’m hesitant to provide a ‘recipe’ as the soup is really just the result of cleaning out the refrigerator. But, use the raw avocado green soup recipe as a framework and make it your own. Thicken with avocado. Make it thicker with more high water content vegetables, such as celery or cucumbers. Want it less savory and more kid-friendly? Try adding an apple. Experiment with different herbs. Next, I want to try making this soup with mint -and possibly some Spirulina for added protein.

I used Russel James’ recipe, adding fresh onion (rather than powder) and some fennel -simply because I had some to use up. I liked his suggestion to make this a cold, warm or hot soup simply by changing the temperature of the liquid at the end. I have only tried the recipe as a cold soup.


Serves 2. Adapted from Russel James


  • 1 ripe avocado, skinned, seeded and halved
  • 2 cups spinach, arugula, baby kale or a blend of tender greens
  • 2 stalks celery
  • 1 medium cucumber, peeled
  • 1/2 cup fennel slices
  • 1/2 yellow onion, diced
  • Juice of 1 lime
  • 1/2 cup of cilantro, basil or other fresh, leafy herb) (reserve some for garnish)
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon tamari
  • black pepper to taste1 cup vegetable or chicken broth
  • Sour cream or vegan sour cream


  1. Blend all ingredients together, except for the sour cream.
  2. Transfer to serving bowls and garnish with the sour cream and reserved herbs, chopped.


  • 1 1/2 cup raw cashews soaked in water for 1 hour, then drained
  • 2 tablespoons fresh lemon juice (about 1/2 large lemon)
  • 4 teaspoons apple cider vinegar
  • 1 cup filtered water
  • 1/2 teaspoon sea salt

Blend all ingredients in a high-speed blender. Add more water if needed, 1 teaspoon at a time, to reach a smooth and creamy consistency.


How to Make and Use Basic Cashew Cream