Green soups are an easy solution to lunch on the go, and they also serve as simple and light meals when you’re cleansing. If you feel like you need to give your digestion a break, try blending up some of these ingredients and enjoy a liquid lunch that doesn’t take a lot of energy to break down.
- 1/2 cup zucchini
- 1/2 cup ripe mango
- 2 tbsp fresh dill
- 1/2 avocado, pitted
- 1 pinch Himalayan salt
- 1-2 cups coconut water or water *add liquid slowly and add more for desired texture
- 1 lime, juiced
Instructions: Combine all of your ingredients together and blend on high until smooth. Enjoy right away or serve chilled. You can store in a sealed glass jar in the fridge for 24 hours, but this recipe tastes best when enjoyed immediately. If you are planning to store this overnight, leave your lime juice out and add it only when you’re ready to eat to prevent the soup from becoming bitter.
Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.
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