Healthy Blender Recipes

Fiesta Verde - Vegan Mexican Green Soup

vegetarian vegan raw dairy_free gluten_free egg_free nut_free body_ecology soy_free blender
  • 3 cups fresh baby spinach
  • 1 cup zucchini (about 1 small)
  • 1 cup chopped avocado (1 large)
  • 1 cup chopped fresh cilantro
  • 1/4 cup celery (1 rib)
  • 1 cup red bell pepper/capsicum (about 1 medium)
  • 1/4 cup red onion chopped roughly
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 3 – 4 cloves fresh garlic
  • 1 Tbsp jalapeno chilli (about 1/2 jalapeno) or 1 serrano chilli minced or more to taste
  • 1 – 1 1/2 tsp Spice Hunter Salt Free mexican seasoning (add to taste)
  • 1 tsp Celtic sea salt or Himalayan salt
  • 1 cup filtered water
  1. Place everything in the blender (I like to use my Vitamix) and puree until smooth.
  2. You might want to add more water to achieve the desired consistency.
  3. Season to taste – you might want more salt, chilli or Mexican seasoning.
  4. Serve hot or cold garnished with chopped tomato and cilantro. YUM!

Serves 4

Piggy Cooking Tips

avoid chilli stings to your eyes and skin

I am always rubbing my eyes and have often, after cutting a chilli, received a nasty hot sting that has blinded me for a few minutes. To avoid transferring the heat to your eyes or skin, there are a couple of things you can do – wear plastic gloves when cutting; or rub the fingers of one hand with some olive oil (the hand you are holding the chilli with, not the hand you are holding the knife). Only touch the chilli with the oiled hand and then wash with hot soapy water.