This is a conversion of a wonderfully nutritious meal, of the same name in the Thermomix’s Vegetarian cookbook. It becomes a kind of soup, it is generous in its volume and it freezers very well. I would say it is one of my more satisfying finds, I feel like a great mum being able to provide Caspian with so many vegetables! I have successfully made this in a bulk of 10. This is a 3.25 to 1 ratio.
42g of Avocado
5g Lemon, whole (without pith)
90g of deseeded Lebanese cucumber
7g of Sunflower Kernals
2g of Garlic
11g of spinach
15g of Orange, raw without the pith
2g of Chilli Dukkah by “Thistle be good”
14g of Soy Cream
12g of Coconut Oil or Macadamia Oil
Peel both the orange and lemon and weight out the amounts. The recipe calls for a small amount of peel from both citrus if you wish. As you cut out the peel beware to remove the white pith as it is bitter. Cut the cucumbers down the centre and scoop out the seeds and then weight them. The Dukkah can be replaced with other spices, remember to calculate them carefully in your Ketocalculator. Frozen spinach is a wonderful way to easily access greens. As Spinach often has ice in it from the freezer, defrost it before weighing it out.
Raw garlic can be delicious. Small children or children that have sulphate issues or indigestion will do better if you saute the garlic first (or omit). Use a small part of the weighed out oil to saute the garlic and remember to scrape out all the oil when you are finished. Melt the coconut oil in the microwave. If you are using a thermomix, melt the coconut oil on a speed 2 for 1:30 sec at a temperature of 80 degrees. Blitz the garlic then saute the garlic at the same speed and temperature. Combine all the ingredients into a food processor and blend until quite smooth.
Serve slightly warmed in winter or nice and cold in summer as cold soup.
This recipe copes well with substitutes. The soy cream can be swapped for coconut cream or milk or indeed cow’s cream. The coconut oil can be substitued nicely for flavoursome oils, like my current favourite macadamia nut oil with infused lime and chilli. A cream free version is the same with 9g of sunflower kernals, 15 g of spinach and 14g of coconut oil.
If your ketokid doesn’t like spices add some nice soothing herbs instead, like parsley or corriander. I absolutely love this recipe and will post a regular non keto version at some stage! Please let me know how you go with it and if you child loves or hates it.