Check out the video below the recipe if you'd like to watch me make it!
1-2 cups (240-480 ml) water or fresh squeezed veggie juice
Romaine lettuce (Start with 2-3 leaves, working up to 1/4 lb. or more)
1 avocado, quartered, peeled and pit removed
2 large tomatoes, quartered
3 sun-dried tomato halves, soaked in water for 15 minutes
1 stalk celery, cut into 1 1/2” pieces
1 cucumber, cut into 1 1/2” pieces
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon Celtic Sea Salt
1/4 oz. dulse (optional)
2 Tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) cumin
2 teaspoons (10 ml) chili powder
1/8 teaspoon (0.125 ml) cayenne
Place the water and lettuce in the high-speed blender. Run on high until finely chopped. Add remaining above ingredients and blend on high until liquefied. Transfer to a large serving bowl.
1 ear of corn, kernels removed from cob
Stir the corn into the soup.
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