Raw Emerald Kale Soup - Center for Nutrition Studies
Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.
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Cooking tools:
- Blender
- Cutting board
- Chef's knife
- Peeler
- Spoon
- Measuring cup
- Citrus press
- Serving bowl
Ingredients
- 4 cups tightly packed kale
- 1 large cucumber, peeled, deseeded and chopped
- 2 cups zucchini, chopped
- 2 green onion stalks, trimmed
- 1 avocado, halved
- Juice of one lime
- 1 large handful of fresh parsley
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