Fiesta Verde - Vegan Mexican Green Soup16
Today I am feeling more grateful than ever for my health. After what has been the most challenging year of my life I am finally back on the road to optimum vitality and abundance, and I owe so much to the extraordinary women in my life, who have nurtured me with love, understanding, compassion, and a lot of incredible comfort food!
I owe a huge part of my recovery to Dr Elaine Carter who has changed my life, and to Sharon and Lois who work with her. Today we are celebrating another wonderful vegan recipe cooked up with these three wonderful women who have been such guiding lights and wonderful friends this year. I am grateful every day for their wisdom and insight. We have so much fun cooking together and sharing stories over delicious food. I am constantly inspired by their passion for whole foods and their willingness to experiment! They all came over to my house for dinner the other night for soup, salad and ice cream and we had a wonderful night. Elaine made a scrumptious salad, Sharon made some incredible raw flaxseed wraps, I made vegan coconut ice cream and Lois made one of her phenomenal spontaneous green soup creations that was absolutely delicious. She has such a natural flare for flavours and is an incredible cook. I learn so much every time I am in the kitchen with her. For someone who writes a vegetarian recipe blog it is a dream! I had to share her vegan Mexican soup with you as a fabulous example of the “blend and chow in under 10 minutes” philosophy. Dr Carter loves the Body Ecology Diet and for those of you looking for delicious body ecology recipes this one is for you!
This raw vegan green soup is so quick and easy! If you are looking for one of the best Vitamix recipes and blender recipes out there look no further! Just throw everything in your blender and season to taste. I will say at this point that it on order to get this vegan Mexican soup just right it is important to use the Spice Hunter salt free Mexican seasoning in the flakes. I have tried this soup with a couple of other brands and it didn’t taste the same. Ground cumin can go rancid very quickly and this can make the soup really unpalatable. You might also want to add more chilli, garlic or salt in order to achieve your perfect blend. What I love about this soup (besides how quick and easy it is) is the rich vibrant colour and the fact that you can enjoy it hot or cold – perfect for this time of the year with the change of seasons and unpredictable weather. If you are using a high speed blender like a Vitamix you don’t even need to heat it. Just allow the friction to bring to soup to a boil. If you are not using a high speed blender, just blend and warm on the stove.
Lois offered this soup as an option for dinner saying “I make this great green soup that is really good”. Once we all tasted it we decided it was more than really good and needed a name! Lois came up with “Fiesta Verde” and so here we go! If you are looking for quick easy allergy free recipes or body ecology recipes for the whole family, this is a good one! It is gluten free, dairy free, egg free, nut free, and soy free. Blend up this soup for a quick healthy treat and you will not be disappointed. This vegan Mexican soup is a winner if you are in the mood for hot OR cold. YUM! Thanks Lois, I love you!
Fiesta Verde - Vegan Mexican Green Soup
- 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
- Place everything in the blender (I like to use my Vitamix) and puree until smooth.
- You might want to add more water to achieve the desired consistency.
- Season to taste – you might want more salt, chilli or Mexican seasoning.
- Serve hot or cold garnished with chopped tomato and cilantro. YUM!
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.