This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day!
Ingredients:
- 2 cloves garlic, minced
- 2 cups green beans, trimmed and steamed
- 1 cup fresh baby spinach
- 1 cup quinoa, cooked
- Juice of 1 large orange
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 Tbsp. freshly ground orange zest
- 1 large heirloom tomato, diced
- 1 zucchini, sliced
- 1 very ripe avocado, peeled and pitted
- ½ tsp. red pepper flakes
- 1/4 cup fresh basil, chopped
- 2 Tbsp. Barlean’s Flax Seeds
- Pinch of sea salt and freshly ground pepper
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Directions:
Combine all ingredients in a food processor; pulse until mixture forms a smooth consistency. Transfer to a large bowl. Place into the refrigerator, covered for 1 hour to chill. Serve cool or at room temperature. Enjoy!
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