This chilled vegan cucumber avocado soup is a light and delicious summer soup. Fresh mint and parsley are used in this vegan, gluten-free, and keto-friendly cucumber avocado soup.

Its incredibly easy to make and tastes so good! It’s topped with a medley of healthful seeds and veggies and cooked with fresh summer herbs like basil, mint, and parsley!

Benefits:

• lots of fiber
• healthy fats from avocado, chia seeds, and flax seeds, 
• vitamins and minerals from fresh herbs and veggies, 
• dairy-free, gluten-free, low-carb, and keto-friendly, with only 2 grams of net carbs per serving
• vegetarian and vegan friendly

SERVINGS 2 people

Ingredients

• 1 whole English cucumber
• 8 – 10 small mint leaves
• 6 medium large leaves
• 1.5 Tablespoons parsley
• 1 stalk scallion
• ½ avocado
• ¼ cup water – filtered
• salt to taste
• Optional Toppings/Garnish
• ¼ cup plain vegan yogurt 
• ¼ cup yellow cherry tomatoes – halved
• 2 Tablespoons microgreens
• 1 teaspoon super seed blend – includes chia, hemp, flax, buckwheat, millet
• 5 sugar snap peas – blanched and split

Directions

1. To make the soup, combine all of the ingredients in a high-powered blender and blend until smooth.
2. Keep refrigerated in an airtight container until ready to serve.
3. Before serving and garnishing, give the soup a good stir.
4. Add a dollop of vegan plain yogurt and swirl it around with a spoon.
5. Place the tomatoes, microgreens, and blanched snap peas in a serving bowl. For added crunch, sprinkle the super seed blend on top.

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