Today I’ll conclude the foodie’s guide to the Clean detox with soups. For dinner I switched between smoothies and soups since I loved the smoothies so much and they seemed to require less effort. There were two soups that I really enjoyed and offers robust flavors: the avocado cucumber soup and curried butternut squash soup. If you like gazpacho then you’ll be a fan of the avocado cucumber soup, it’s refreshing and the cayenne adds a lovely kick to it.
Avocado cucumber soup
2 cups coconut water
10 basil leaves
1/2 cucumber, peeled
1/4 tsp sea salt
1 tbsp lemon juice
1 inch piece of ginger, peeled
1 garlic clove
pinch of cayenne
1/2 large avocado
Drizzle of avocado oil
Basil chiffonade, for garnish
1. Blend everything except avocado at high speed until smooth
2. Add avocado, blend until smooth
3. Drizzle with avocado oil and add basil chiffonade
Curried butternut squash soup
1 large or 2 small butternut squash, halved and seeds removed
1 cup purified water
1 cup unsweetened almond or coconut milk
1 tsp sea salt
1/2 tsp curry powder
1/2 tsp ground cinnamon freshly ground pepper
1. Preheat oven to 400°F/204°C
2. In a baking dish filled with an inch of water, place the squash halves (skin side down) and cover the whole dish with foil. Immediately put into the preheating oven (this saves energy and will ensure the following cook time is fairly accurate). Bake/steam for roughly 40 mins or until the squash is tender when pierced with a fork. (Be careful when you lift the foil to check as the steam will be very hot.) When tender, remove squash from oven, discard the water and let squash cool.
3. Scoop out the flesh (should be roughly 2 cups) and put into a blender or food processor with the water and nut milk, sea salt, curry powder, cinnamon, and pepper.
4.Blend until smooth, about 1-2 minutes, then remove and warm in a saucepan on the stove and serve. This keeps in an airtight container in the fridge for several days, just reheat over the stove as needed.