Sattvic Green Soup

Cooked cucumbers might seem unusual, but trust me here. This simple sattvic green soup is my standard for a hot summer day. It's both cooling for the body and calming for the mind. If you have an abundant summer garden, zucchini also works in place of cucumbers.

PREP: 5 minutes I COOK: 10 minutes I YIELD: 2-4 servings 

1 teaspoon ghee or olive oil 

1 teaspoon ground coriander 

1/2 teaspoon ground fennel seeds 

2 cucumbers, peeled, seeded, and chopped 

2 cups packed spinach 

1 avocado, peeled and pitted 

1/2 bunch cilantro, plus some for garnish 

1 tablespoons lime juice 

1/4 teaspoon salt 

21/2 cups filtered water 

In a medium saucepan, heat the ghee and toast the spices for a minute. Add the cucumber and stir to coat. Sauté for 5-7 minutes, until tender. Remove from heat and allow to cool for a few minutes.

In a high-speed blender, add the spinach, avocado, cilantro, lemon juice, and salt. Add in the cooked cucumbers. Cover with water and blend until creamy. Taste and adjust seasonings as desired. If you like a thinner soup, add in another 1/2  cup water and blend again. Serve with a garnish of cilantro.

DOSHA NOTES

Ⓥ Serve warm.

Ⓚ Omit the oil.