Green spring soup
Sun in Bloom was one of my favorite vegan restaurants, when I lived in Brooklyn, and lived a vegan lifestyle, many moons ago. Her food was unique, delicious and I always felt nourished and well fed. This is one recipe, that I make in the Spring, when fresh salad is abundantly available and I am longing for a refreshing, light meal. Joni loves it as well, witch is an added bonus.
Makes 4 servings
Place all of these in a Vitamix blender:
1/2 head organic Romaine lettuce
1/2 organic lemon, juiced
2 stalks organic celery
1 organic cucumber, skin and seeds
1 ripe avocado
1/2 bunch of organic parsley
Redmond real salt to taste
(Berkey) water, to taste. Start with a cup, add more if you want it less thick.
Place all of these in a Vitamix blender. Blend on high speed until smooth and creamy. Drink immediately Soup will settle and separate, if left too long. It keeps in the fridge for a day, but I try not to.
Great lunch replacement, or part of a cleanse/ detox week.