Raw Garden Vegetable Soup
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 small zucchini, chopped (about 1 cup)1/2 cup water, plus 1/4 cup water to thin, if necessary1 ripe roma tomato, seeded and chopped1 celery stalk, chopped1 green onion, slicedJuice and zest of 1 lemon1-1/2 teaspoons miso (white works best)1 clove crushed garlicDash crushed red pepperDash salt1 cup chopped spinach or chard6 fresh basil leaves1 ripe avocado, chopped
Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, lemon zest, miso, garlic, crushed red pepper, and salt in a blender and process until smooth. Ad the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 30 minutes before serving.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JILLPLOTKE.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JILLPLOTKE.
Nutritional Info Amount Per Serving
- Calories: 302.3
- Total Fat: 21.6 g
- Cholesterol: 0.0 mg
- Sodium: 392.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 14.4 g
- Protein: 6.3 g
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