I thought you might enjoy on this soup on one of these cool winter days!  To make it even more nutritious than the original recipe, use fresh squeezed veggie juice in place of water.

Check out the video below the recipe if you'd like to watch me make it!

Ingredients:
​
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.

                                                                                         Click here ↓ to read more ↓
​Click below ↓ to see previous posts

This recipe is from Level Four of the "Transitioning to Living Cuisine" book.  The Sunny Cheeze Sauce is from Level Six of the book.

It is low-fat, raw, vegan, wheat-free, gluten-free, dairy-free and delicious!

You can make a triple batch and freeze the crusts in ziplock bags between sheets of parchment paper.  You can also freeze the marinara sauce and un-cheese sauce in ice cube trays, then pop into a freezer bag once they are frozen.   
                                                                                   Click here ↓ to read more ↓
Click below ↓ to see previous posts ↓