Cucumber and Celery Smoothie or Summer Soup
A couple of months or so ago, I decided we needed a change from fruity smoothies for our morning breakfast. Delicious as they are, I’m more used to having something savoury at this time in the morning – it just feels right somehow. This cucumber and celery smoothie is so versatile it doubles up as a cooling summer soup.
I’ve been adding all sorts of greens to smoothies, but they usually have banana or some other fruit in as well. It was time for something a little different, something that could also be served for a cooling summer lunch or supper in soup format.
Using our homemade kefir as a base, I started with cucumber and celery. I then added some moringa powder, a red chilli, a dash of tamari and whizzed it up in my indispensable Optimum 9200 Next Generation blender. It made short work of the stringy celery and produced its normal super smooth result. If you want to find out more, take a look at A New Beast in My Kitchen. Wondering what moringa is? You can read about it in my last edition of Food Bites.
Wow, this was a tasty breakfast with power and punch and was a real wake up call. Who needs coffee? Start as you mean to go on: I’ve been making savoury vegetable based smoothies regularly ever since.
- 750 ml kefir yoghurt or vegan yoghurt
- 1 small cucumber or ½ standard cucumber
- 2 sticks celery
- 1 deseeded red chilli
- 1 clove garlic
- 2 teaspoons of moringa powder or favourite super green powder
- dash of tamari or other high quality soy sauce
- Place all ingredients into a high speed blender and blitz for about 30 seconds, or use the 35 second cycle on the Optimum 9200 Next Gen.
- Pour into glasses or bowls and sip or eat with a spoon.
Serves 8 in 125ml glasses or 4 in 250 ml glasses or 4 bowls of soup.
If using yoghurt rather than kefir, water it down 50/50.
I’m sending this cucumber and celery smoothie off to #RecipeOfTheWeek over at A Mummy Too.
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Cucumber and Celery Smoothie. PIN IT.
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