Butter Jade Soup Recipe by Carike Claassen

We all get those very busy weeks, when cooking takes a back burner to everything else. Convenience food becomes the order of the day during times like this – but I always end up craving something fresh and green after a few days of eating this way.
The thing is that preparing wholesome food needn’t take up hours of your day – I was delightfully reminded of this after stumbling upon this recipe for a chilled avocado soup.
The recipe is taken from a book called The Cake the Buddha ate, compiled by the chef and staff at the Buddhist Retreat Centre here in Kwazulu Natal, South Africa.
Slow down and taste the freshness – I hope you enjoy it!

Butter Jade soup (Chilled avocado and lime soup – serves 4)
2 large avocados, peeled and mashed
1 block vegetarian soup stock, dissolved in 1.5 cups of hot water
2 tbsp lime juice
Dash tabasco (optional)
0.5 cup liquid made up of half cream and half water
Salt and pepper to taste
1 tbsp fresh coriander, chopped
2 tbsp sour cream
1 spring onion, finely sliced
Place the avocado, stock, lime juice and tabasco in a blender
Gradually add the “half-and-half” cream and water, until smooth and creamy. Refrigerate.
Adjust the seasoning and add chopped coriander before serving.
Serve with a dollop of sour cream and spring onions.


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