“Bikini-Ready Soup…”

Ingredients:

• 1 tsp olive oil
• 1 yellow onion
• 1 celery stalk
• 2–4 cloves of garlic, finely diced
• 2 large pieces of fresh ginger, fin

  ely diced

• Chili powder or fresh chili, to taste
• 1/2 large avocado
• 1 lb cherry tomatoes
• 1 cup low-sodium chicken stock
• 3 cups of water
• 2 handfuls fresh spinach
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Chop celery and onion into bite-sized pieces. Set aside.
2. Heat oil in a nonstick pan. Sauté onions until soft, then add the celery, garlic, ginger and chili. Simmer on low heat for about 5 minutes.
3. Meanwhile, purée the avocado in a food processor. Remove and set aside.
4. Add the tomatoes, stock and water into the pan and simmer for about 15 minutes.
5. Pour the entire soup into a food processor and purée until smooth. Then add the soup back into the pan; simmer on low heat to warm through.
6. Stir in the avocado purée and spinach to thicken soup. Serve with a drizzle of extra virgin olive oil to make sure all the fat-soluble vitamins are absorbed.