Leaderboard Banner

Spa Eastman's Avocado & Coconut Milk Raw Soup

by Laura Beans

Since opening in 1977, Spa Eastman, an expansive health and wellness resort in Quebec, has been a pioneer of customized spa vacations. Internationally recognized with numerous awards and accolades, Spa Eastman belongs to the prestigious Destination Spa Group and offers a multitude of program, treatment and nutrition options to individualize the guest experience. Committed to improving visitors’ overall, long-term health and well being, special emphasis is placed on healthy, gourmet cuisine. Here, Executive Chef Kevin Bélisle, who collaborates with Nutrition-Therapist Jean-Marc Enderlin to create menu items, shares with Organic Spa Magazine their award-winning recipe for raw avocado and coconut milk soup.

Avocado and coconut milk raw soup, garnished with mushroom, shallots and peppers salad

Serves 4
Equipment:
Board, knife, high-speed mixer, stainless steel bowl.

Soup

Ingredients:

  • 2 avocados
  • 1 can of coconut milk
  • 300 millimeters water
  • 3 dates pitted and soaked for 4 hours
  • 1 lemon (the juice)
  • salt

Using the blender, mix all the ingredients to a smooth cream.
Adjust seasoning and refrigerate.

Mushroom salad

Ingredients:

  • 250 grams of mushrooms Paris
  • 1 celery stalk
  • 1 shallot
  • 1 small lemongrass
  • 1/2 red bell pepper
  • Aleppo pepper
  • salt
  • 1 lemon (juice and zest)
  • 10 clove of olive oil
  • 3 sprigs of coriander

Finely chop the mushrooms, add the lemon juice, lemon zest, salt.
Chop the coriander, lemongrass and shallots.
Cut celery and red pepper in small dices.
Mix all ingredients and season to taste.
Pour raw soup in a large bowl and garnish with mushroom salad and sprouts (optional). Serve cold.
 

You may also like