Hydrating Cucumber-Ginger Soup with Lemon Zest
A refreshing, migraine-relieving soup packed with electrolytes and anti-inflammatory ingredients, perfect for Whole30 recovery days. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs cucumber, celery stalks, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced cucumber
- 4, finely chopped celery stalks
- 1.5 tbsp, grated fresh ginger
- 1, pitted and diced avocado
- 2 tbsp coconut aminos
- 1.5 tbsp fresh lemon juice
- 2 cups water
- 1/4 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Combine diced cucumber, chopped celery, grated ginger, and water in a blender. Blend on high for 1 minute until completely smooth.
- Step 2: Transfer to a small saucepan and bring to a gentle simmer over medium-low heat for 5 minutes, stirring occasionally until the ginger aroma intensifies.
- Step 3: Stir in coconut aminos, lemon juice, and sea salt, then remove from heat. Let sit for 3 minutes to allow flavors to meld.
- Step 4: Gently fold in diced avocado just before serving to maintain vibrant green color and creamy texture.
