Another lovely meal made in the kitchen
with Megan. I’ve tried making raw soups before, but this one
came out on top. The recipe is definitely a winner:
- 1 1/2 cups filtered water
- 2 cups chopped asparagus
- 1/2 avocado
- 1/4 cup chopped celery
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nama shoyu (or soy sauce)
- 1/2 fresh squeezed lemon
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley
- 1 teaspoon minced red onion
- fresh basil, rosemary, and oregano to taste
- Pinch of cayenne pepper
- Sea salt & black pepper
Lean & green (and filling)! We
paired the soup with other raw goodness, to be posted. Side note: we have so
much fun chopping, blending and making a mess in the kitchen - it is all so
worth it when we sit down and fill ourselves up with nutritious, wholesome
food. Prepare a day ahead of time, because as the flavors blend it tastes even more yummy!
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