Two years ago I had a little fling with raw food. I went to the library and found some great raw food recipe books, got a food processor and whatnot. I was all Gung Ho about the whole thing. Yeah…. It lasted about a week. I’ll have you know, it was a great week… we felt amazing, but I decided I needed some variety in my diet.

Since then I haven’t made many of the raw food recipes of that fun-filled week…. except………. this incredible soup. I loved it then and still love it to this day. I’ve been making it quite often, especially while I’ve been on this 30 day sugar cleanse.

It not only tastes really good, but it makes your whole body feel amazingly ALIVE! It’ll give you enough energy to feel like you could go save the world. Try it and you will see.

This is seriously one of the most densely packed, nutrient-rich soups ever made, and quite easily the yummiest way to eat your veggies!

Enjoy.

Raw Garden Veggie Soup

1 zucchini

1 cup water

1 tomato

1 celery stalk

2 green onions

1 tablespoon lemon juice

1 1/2 tsp mellow white miso

3 garlic cloves

dash cayenne pepper

dash salt

1 cup chopped chard, spinach, or kale

small handful of chopped parsley

6 fresh basil leaves

1 ripe avocado

Directions: Blend all ingredients together in blender until smooth. You can serve room temperature, or you can gently warm this soup on the stove, making sure you do not boil.

(adapted recipe from jennifer cornbleet)