^[1]Serves 4-6

Free of: All top allergens and gluten-free

Ingredients

• 4 cups (950 mL) fresh spinach, lightly steamed
• 2 cups (475 mL) fresh arugula
• 1 English cucumber, halved lengthwise, de-seeded and sliced
• 4 green onions, chopped
• 1 ⁄2 cup (125 mL) fresh parsley
• 2 cloves garlic, chopped
• 3 cups (725 mL) vegetable stock [Look for allergy- and gluten-free brands.]
• Juice of 1 lemon
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here ^[2].