Recipe provided by Zoe Bingley-Pullin
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.