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Recipe provided by Zoe Bingley-Pullin

Serves 4

Tip: make extra nutty salsa verde and toss through salads roasted vegetables!


2 avocados, skin and pips removed

4 cups water

2 tbsp. miso paste

1 tsp. fresh chilli, chopped finely

1 tsp. cumin, ground

1 tsp. coriander, ground

½ tsp. honey

+ Nut Salsa Verde

2 tbsp. pepitas, crushed

2 tbsp. pistachios, crushed 

½ cup fresh coriander, washed, stems removed, finely chopped 

1 tbsp. lemon zest

1 garlic glove crushed

Sea salt and pepper to taste 


In a food processor add all the soup ingredients and blend until smooth.

Place all of the salsa verde ingredients in a bowl and mix well.

Serve the soup in shot glasses or bowls with a little nut salsa verde on top.


This recipe and more delicious recipes from Zoe Bingley-Pullin can be found here.