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  • Writer's pictureRise Pilates Santa Fe

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.



Ingredients:

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.








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