Retreat Recipes: COMO Shambhala’s Chilled Green Goddess Soup

Retreat Recipes: COMO Shambhala’s Chilled Green Goddess Soup

It’s warming up fast this year, and spring is no longer just around the corner. There’s nothing better on a hot day than a cold drink or light salad, and COMO Shambhala’s detoxifying ‘Green Goddess’ soup is a chilled, raw wonder that will keep you feeling fresh in the midday heat. Packed to the brim with green goodness, this recipe is rich in anti-oxidants, vitamins and minerals, and condenses a lot of our favourite greens (hello basil, spinach and avocado) into one meal. Luckily, you don’t have to only check into their Bali Estate to taste it, as we have the recipe for the Green Goddess Soup for you to try at home right here—though, of course, we definitely recommend you do.

COMO Shambhala Cuisine wellness food healthy food clean eating raw vegan recipes
Image courtesy of COMO Shambhala Cuisine

Recipe: Green Goddess Soup

Vitamin-Rich | Mineral-Rich | Antioxidant-Rich | Digestive Support | Rejuvenating | Raw | Gluten-Free

Serves 4


For the soup

  • 1 Small onion, sliced
  • 2 Cloves of garlic
  • 60g/2oz English spinach
  • 250g/9oz Watercress
  • 55g/2oz Basil leaves
  • 40g/1oz Flat-leaf parsley leaves
  • 250ml Young coconut water
  • Sea salt and ground white pepper to taste
  • 3 Teaspoons of raw honey
  • 50ml Lemon Juice

For the Avocado Crush

  • 2 Ripe avocados, cut in half and stoned
  • Lemon, juiced and strained
  • Sea salt to taste
  • 1 Teaspoon of freshly ground black pepper
  • 1 Teaspoon of Tabasco sauce

For serving (set aside for later)

    • 125ml/1 cup Avocado crush
    • 20g Soaked Hijiki seaweed or sea spaghetti
  • 9g Watercress leaves


    • Blender
    • Whisk
    • 2x Bowls
    • Knife
    • Spoon
  • Cling film or sealable tub
COMO Shambhala Cuisine wellness food healthy food clean eating raw vegan recipes
Image courtesy of COMO Shambhala Cuisine


  1. To make the ‘Green Goddess’ soup, place the onion, garlic, spinach, watercress, herbs and coconut water in a blender and blend until smooth.
  2. Season with sea salt and a grind of white pepper, then add the honey and lemon juice (if the soup is being made ahead of time, store in a fridge without adding the lemon juice until the time of serving). Blend to combine.
  3. For the avocado crush, scoop the avocado out of its skin. Place in a bowl and, using a whisk, mash the avocado with the other ingredients until the texture is almost smooth.
  4. Transfer to a clean bowl, cover with cling film and refrigerate.
  5. To serve, pour the soup into chilled bowls. Top with a quenelle of avocado crush and scatter with seaweed and watercress leaves.

This recipe is one of 147 recipes from COMO Shambhala’s cookbook, ‘The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen’ (Clearview, 2016). 

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Rebecca Cairns

Editor & CCO

Hong Kong-based writer and editor Rebecca Cairns helped develop Compare Retreats from concept to creation as founding editor and has formerly written on travel and wellness with Hong Kong Tatler and The Culture Trip. Her editorial work has taken her all around the world and she is a qualified NASM personal trainer and an avid runner. When she's not travelling, she's planning her next trip, taking hikes to the beach or scribbling away in boutique coffee shops. You can follow her travels on Instagram @jetsetcreate.

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