“Many confuse the study of maps with going somewhere.”  Michael Ventura

Yes, Hallelujah is what you’ll be singing when you try this soup.  It is so nutritious and mind blowing delicious.  And if that isn’t enough, this recipe is also a nod to approaching warm weather when I’ll be out on the deck under the canopy, which is different than a canape’.  We’ll get to those delicious little darlings in another blog post.

INGREDIENTS:

1 1/2 cups grape tomatoes

1 stalk celery

1 garlic clove

orange juice – 2 ounces or 4 T

4 cups baby spinach, that’s about a small clam shell

2 basil leaves

1/2 avocado (optional)

DISTRUCTIONS:

You’re probably going to be most successful if you make this soup in a blender.  Unless you want chunky soup.  Your choice.

Blend the tomatoes, celery and garlic together with the orange juice.  Add the spinach a bit at a time and keep blending.

Finally, add the basil and avocado.  I didn’t have fresh basil so I substituted dried basil. Didn’t have any avocado or I would have used it.  Blend until creamy and smooth.  Enjoy immediately.

This recipe makes one serving.  I was one of the most delicious soups I’ve ever eaten.  What a great way to get nutritious spinach into your meals without chewing on leaves and having to worry about a spinach smile.

I had this spinach soup with a baked sweet potato on the side garnished with coconut butter.  Unlike coconut oil, coconut butter has a rich coconut taste.  It’s almost candy!

I ‘m on my way to healthier!  “Look out Leonard!”  (Something my dad said and we have no idea what he meant.)

Loveya – The Grandma

Grandma Pat Cooks Sides avocado coconut butter spinach soup summer soup