Nothing is simpler than a salad…well I shouldn’t say nothing, but soup also makes a nice and quick dinner option after a long day.
What’s even better about a raw soup is that you don’t have to wait for it warm up. Simply pop it out of the fridge, if pre-made, and viola!
Lately, I’ve been seeing zucchini’s as big as my thigh at my local farmers market- so I figured, what an ideal time to feature a soup with a healthy giant zucchini as the main ingredient.
Raw Creamy Zucchini Soup
Serves 2
½ cup water (alkaline referred)
1 zucchini, chopped (about 1 cup)
1 stalk celery, chopped
1 tablespoon lemon juice, approx juice from half a lemon
1 teaspoon mellow white miso
1 crushed garlic clove
¼ teaspoon celtic sea salt
dash cayenne pepper-I like more in mine
1 tablespoon cold pressed olive oil
½ avocado, chopped
dill and black pepper to garnish
In a blender start blending the zucchini, celery, water, lemon juice, miso, and garlic. Blend until smooth.
Add the olive oil and avocado and blend until smooth.
When serving garnish with dill and pepper.
To add a little cheesy flavor, I like to top my soup with some nutritional yeast flakes!
