Cold Cucumber-Avocado Soup

So earlier this week, I was pretty convinced that summer was officially here. And while the weather today completely disproves that idea, I did stumble across this amazingly simple little soup recipe that is perfect for a warm spring evening! Yes, as my man pointed out, it is basically a smoothie with no ice in it, but something about eating a fresh and tasty cold soup for dinner feels so... grownup. Love it!

Serves: 4

Prep Time: 5 minutes

Total Time: 10 minutes

Ingredients:

1 English cucumber, peeled, diced, and 1/4 cup reserved for garnish
1 avocado, diced, removed from skin, and 1/4 reserved for garnish
1 teaspoon of grated lemon zest, plus all the juice from the lemon
1/3 cup chopped cilantro, plus a tablespoon reserved for garnish
1 scallion, white and light green parts only
1 jalapeño (I left the seeds in mine, but if you prefer a milder flavor make sure you remove the seeds!)
1 small container of plain Greek yogurt
1 cup cold water
Coarsely ground salt and pepper

1) Puree ingredients in blender until smooth and slightly frothy. Pour into a bowl, cover, and refrigerate for 1+ hour before serving. Garnish with leftover avocado, cilantro, and cucumber.

Fresh Vegetable Soup

EAT THIS! Really. You will not regret it. There are definitely some things that I've regretted putting in my mouth over the years, but this is not one of those things. Amazingly packed with flavor, you really should try this. Now.

Prep Time: 5 minutes

Total Time: 30 minutes

Ingredients:

1 tablespoon plus 2 teaspoons coconut oil
2 leeks, white and light green parts separated, sliced lengthwise, and chopped into 1/4 inch slices
2 potatoes, peeled and cut into 1/2 inch cubes
2 cans chicken broth (4 cups total)
1 lb fresh green beans, trimmed and cut in half
1 bunch of parsley

1) In a medium pot, heat 2 teaspoons of oil over medium high, and sauté leeks for 4 minutes, until tender and fragrant. Add potatoes, broth, and 1 cup of water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender.

2) Add green beans to pot, and simmer for 6 minutes, until beans are bright green and tender.

3) While beans are simmering, add parsley and remaining tablespoon of oil to blender or food processor, to create a pesto.

4) Remove pot from heat, stir parsley into soup, and serve. This soup is great either hot, or at room temp, depending on the weather outside!