Laila has been entertaining
guests in her Toronto garden haven as a way to celebrate the
end of renovations to her home and
new workshop space.
After finding too
many veggie leftovers, she decided to create one of her favouite
things, a cold soup.
With some helpful
tips from Louise Racine, Nutritional consultant and owner of
our beloved Thirteen Moons Culinary
Retreat, Laila flowed with creative juices and invented this yummy
and filling summer soup.
It's dairy, glueten
and sugar free!!
- 1 head steamed broccoli
- 1/2 bunch of steamed asparagus
( or any other leftover steamed veggies)
- 1 ripe avocado
- 1 grilled red pepper (store
bought in a jar is fine)
- 1-2 lemon, juice and zest
- 1 cup mint from the garden
tea ( I used left over tea that had cooled- packaged mint tea will
- 2-3 cups chicken or vegetable
broth ( if it's salted broth, don't add any extra salt!)
- 2 cloves grated garlic
( the second clove will REALLY give it a spice kick)
puree with some liquid, then
split into halves in order to keep adding liquid
combine in a pretty pitcher
- dollop of plain yogurt
- sprinkle parsley/mint/coriander
as you wish
Serves 4 - 6 happy campers
and keeps well in the fridge for days!
by Laila Ghattas
Ghattas is an artist, Gestalt therapist and Reiki practitioner.
She is an author, public speaker and the founder of Aziza Healing
Laila combines creative
self-expression with psychotherapy in programs designed to heighten
awareness, inspire personal insight and improve the life of
those who participate.
Laila holds therapeutic
workshops in Toronto, and draws on her worldwide outdoor adventure
experience to facilitate international healing retreats for
women, couples, mixed groups and corporations.