“The four seasons in Australia consist of “f#@* it’s hot,” “Can you believe how f#@*ing hot it is?”, “I won’t be in today because it is too f#@*ing hot” and “Yes, the dinner plate size spiders come inside to escape from the heat. That is a f#@*ing whopper though.”
― David Thorne, ‘I’ll Go Home Then, It’s Warm and Has Chairs. The Unpublished Emails’
I know, I know – up there in the northern hemisphere, you’re heading into winter. And, in the U.S., you’re about to celebrate Thanksgiving. I hope you have a wonderful Thanksgiving!
But – down here we’ve been having a heat wave. Last Friday, we hit 42°C here in Sydney. That’s 108°F. It was the second hottest November day in the past thirty years!
I talk a lot about how following the Autoimmune Protocol helps you increase your veggie consumption, almost without trying.
Its a nutrient-dense approach to eating, after all.
One of the best ways to increase your veggie intake is through the magic of soup
It’s a great (not to mention sneaky) way to get more gut-healing bone broth into your day, too.
And, one of my favourite lunch tricks is to have a batch of soup on hand. To be honest, I’m prone to forgetting to eat at lunch-time, so if I have some soup ready and waiting, it means I’m less likely to overlook a nutrient-dense number in the middle of the day.
In the winter, its easy. Soup is inviting. It’s cozy. Just the idea of it is warming. Which explains why I have a few soups on my blog…
- The seriously healthy Dr Seuss Soup
- The extremely popular HEARTY Cauliflower and Leek Soup with Crispy Bacon Bits
- The immune-busting WORLD FAMOUS Super-Power Chicken Soup
- The one that needs no introduction: My FAVOURITE Root Vegetable Soup
But in the summer heat, not so much.
Enter the wonder that is the chilled soup!
All the benefits of a winter soup, only chilled.
And this baby has it all – bone broth, healthy fats by way of avocado, along with the refreshing and cooling magic of cucumber. And, it tastes fab’, too!
I’m thinking we may even have this on Christmas Day as a starter
– with the addition of some prawns to further zjuzj it up!
- 2 Tablespoons fat (I used duck fat)
- 2 onions, peeled and finely diced
- 4 cloves garlic, peeled and minced
- 2 Tablespoon fresh lime juice
- 12 - 14 Lebanese cucumbers (about 8 cups when peeled, deseeded and chopped)
- 750 ml chicken bone broth
- 1 teaspoon salt
- ½ teaspoon wasabi powder
- 2 avocados
- 1 cup flat leaf parsley, chopped
- ½ cup coconut yoghurt, for garnish
- Peel your cucumbers and slice in half lengthways. Using a teaspoon, carefully scoop out the seeds. Chop.
- Melt your fat in a large pot over a medium heat. Pop in the onions and garlic. Sauté until translucent - about 7 minutes. Add the lime juice and stir.
- Now add almost of the cucumber slices (reserving a little for the garnish), chicken bone broth, salt and wasabi powder. Bring to the boil. Immediately reduce the heat to a simmer and cook for 8 - 9 minutes, or until the cucumbers are soft.
- Using a high speed blender, blend the soup in batches until smooth. On the final batch, add the parsley (reserving 1 - 2 Tablespoons for garnish) and the avocado.
- Refrigerate for 2 hours or until cold.
- Serve with a dollop of coconut yoghurt and garnished with the remaining chopped cucumber and parsley