serves 1 or 2 depending on how used to green smoothies you are!
I am currently participating in the Green Smoothie Challenge – if you’re not doing it already, check it out at www.greensmoothiechallenge.org – and as such have learned a lot of new green smoothie ideas from some inspiring people. This is adapted from a savory green smoothie recipe shared during the challenge, but I like to make it on the thicker side so I can eat it with a spoon as soup. A really beautiful blend of flavors and textures, and a great place to start experimenting with your own savory green smoothies/soups!
5 stalks spinach
½ bunch fresh dill
juice of one small or 1/2 large lemon
¼ cup sundried tomatoes, soaked
¼ ripe avocado
dash of sea/himalayan salt
1 cup water
Put spinach, dill, lemon juice, avocado and water into blender and blend until smooth. Add salt to taste. Add sundried tomatoes and pulse; I like to leave them a little chunky for texture and flavor variety.
Makes a great soup, but you could also add more water and drink it like a smoothie if you prefer.