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Raw Avocado Soup

Serves: 2

Prep time: 10 mins


  • 6 sticks celery, to be juiced or 14 oz glass celery juice
  • ½ lemon 
  • 1 large cucumber 
  • 1 green apple, cored and peeled
  • 1 avocado 
  • A pinch of Himalayan salt 
  • White pepper to taste
  • ½ tsp of ground cumin
  • 2 tbps of extra virgin olive oil 
  • 1 handful of parsley or basil to garnish


  1. Juice the celery and lemon. 
  2. Roughly chop the cucumber and apple and whizz up in a blender.
  3. Add the avocado and blend until creamy. Stir in with the celery and lemon.
  4. Add salt, pepper, cumin and olive oil and adjust seasoning to taste.
  5. Finely chop the parsley and add to the soup.

Styling by Jo Lorenz of lamaisondelorenz.comPhotography by Sophie Jin of www.todaytomorrowphotography.comIngredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for any meat-free cooking classes and demonstrations.

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