Green Earth Soup from Jen Hurst at the Richmond Veggie Fest

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1/2 avacado1/2 cucumber1/4 red pepperbraggs liquid amino acidcayenne pepperjuice of one lemon1 medium tomato4 oz of water1 cup kaleraw almonds or cashews1 Tbs olive oil or flax
Directions
pulse using an immersion blender all ingredients except kale and almonds or cashews, allow to remain a bit chunky like a gazpacho cold soup. Add kale and almonds after pulsing the first ingrediants and pulse these into chunky bits. Serve cold.
Serving Size: makes two one cup servings

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 301.6
  • Total Fat: 24.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 660.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.8 g

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