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.