I've been experimenting with all kinds of "clean gut" recipes lately and I'm just starting to post some of the winners. Stay tuned as I'll be writing about the Clean Gut Program and featuring it as our "Spring Cleaning," featured cleanse!
WHAT YOU NEED:
Hard boiled eggs (optional)
This cucumber dill bisque is a family favorite. It's so light, but it packed with simple elegant flavors of dill, olive oil and hydrating cucumber. It's clean, vegan, gluten free, and the perfect addition to your healthy lunch or dinner.
Cucumber Dill Bisque
VEGAN + GLUTEN FREE
total time: 15 min
3 tablespoons extra-virgin olive oil
2 very large cucumbers, peeled and roughly chopped
6 cups homemade vegetable broth
2 tablespoons chopped fresh dill, or 4 teaspoons dried
1 cup coconut milk (I used Trader Joe's Light Coconut Milk)
Sea salt and freshly ground black pepper to taste
Optional: 4 eggs, hard-boiled and peeled
Heat the olive oil in a medium saucepan, add the cucumber, and simmer for a few minutes, until the cucumber pieces start to soften just a bit.
Add the broth and simmer for an additional 12 minutes.
Stir in the dill and the coconut milk. Once the coconut milk is warm, salt and pepper the soup to taste.
Optional: Slice each hard-boiled egg in half and put two halves each in the bottoms of four serving bowls. Ladle the soup over each set of halves and garnish with extra dill and cracked pepper.
I like this soup served warm, but you can also serve this chilled when it's warm outside.
Make a big batch on Sunday or Monday for a quick, healthy snack, side or entree throughout the week.
- Refrigerate within 2 hours of cooking
- Refrigerate in covered container, for 3-4 days
- Freeze in airtight container or heavy duty freezer bag for 4-6 months
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PHOTOGRAPHY: Coreen Murphy
RECIPE INSPIRATION: “Clean Gut,” by Alejandro Junger