Avocado Soup
Ingredients:
- 2 red bell peppers
- 2 green bell peppers
- 1 portabella mushroom
- 6 green onions
- 4 cups vegetable broth
- 10 ounces of kale, juiced
- 4 tbsp sea moss gel
- 5 ounces of arugula, juiced
- 3 ripe avocados, pitted, peeled, and quartered
- salt and pepper to taste
- basil, oregano, and onion powder to taste
Instructions: Chop the peppers, mushrooms, and green onions into medium size pieces, then place in a large pot with the vegetable broth, kale juice, and arugula juice. Bring to a boil, then simmer for 3 - 4 hours. Remove from heat, add the avocados, and blend with an immersion blender. Add salt, pepper, and other spices.
Avocado Soup
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