1.) Heat oil in a large saucepan over medium-high heat. Add garlic and onion, cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add ¾ cups cucumber slices, broth, salt, pepper and cook at a gentle simmer until the cucumbers are soft under low heat, 6 to 8 minutes.
2.) Transfer the soup to a blender. Add avocado and waterleaves; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Add the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled.
Just before serving, garnish with the chopped cucumber and more chopped waterleaves, if desired.
CALORIES PER SERVING: 173
PROTEIN: 4%
CARBS : 15%
FAT : 12%
© 2012 and Beyond. Dr. Ela Maris. TLN Fitness Services and TotalFatLossPlan.com
SPINACH & WHITE BEAN SOUP
