Raw vegetable and avocado soup


Preparation info

  • Difficulty


  • Serves


Appears in



By Alice Hart

Published 2018

  • About

This is for days when you can’t bring yourself to switch on the oven or stove, because there’s no cooking involved at all. It’s a very satisfying dish, as the ripe avocado adds body and richness to all that raw vegetable virtue.


  • 3 large carrots
  • 50 g ( oz) English spinach leaves
  • 4 celery stalks
  • 3 cm (1 in) piece fresh ginger
  • 2 large, very ripe avocados, halved, stones removed
  • iced water
  • juice of ½ lime
  • 1 tablespoon soy sauce
  • 2–3 drops Tabasco sauce
  • ice cubes, toasted sesame oil and coriander (cilantro) leaves, to serve


Pass the carrots, spinach, celery and ginger through a juicer and then transfer the juice to a blender. Blitz with the avocados until smooth. Make the quantity up to 800 ml (28 floz) with iced water, lime juice, soy sauce and Tabasco sauce. Blend again.

Serve the soup with ice cubes, a drop or two of sesame oil and some coriander leaves.