Soups · From the Detox Companion
Garden Vegetable Soup
A raw recipe from the founder’s Detox Companion booklet, made to go with the twenty-day Full Body Detox program.
Ingredients
- 1 small zucchini, chopped (about 1 cup)
- 1/2 cup water, plus 1/2 cup water to thin, if necessary
- 1/2 ripe tomato, seeded and chopped
- 1 celery stalk, chopped
- 2 green onions, chopped
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons mellow white miso
- 1/2 teaspoon crushed garlic (1 clove)
- Dash cayenne
- Dash sea salt
- 1 cup chopped spinach or chard
- 6 fresh basil leaves
- 1/2 ripe avocado, chopped
Directions
- Place the zucchini, 1/2 cup water, tomato, celery, green onions, lemon juice, miso, garlic, cayenne, and sea salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/2 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.
