Spicy Vegetable Soup

by Hugh
(Fairfax, CA)

This is a great soup for the warm days of summer as it satisfies, but does not make you feel heavy. It’s another recipe that takes very little time to prepare and clean-up after. Put everything into the blender and run until smooth (about 19 seconds in my blendtec). I crumbled a few raw crackers on top of the soup and it was a really satisfying meal.

4 stalks celery

3 - 4 large heirloom tomatoes

4 - 5 Persian cucumbers

4 - 5 sweet peppers

½ a lemon

Large double handful of sunflower sprouts

2 tablespoons chia seeds

½ teaspoon kelp powder

¼ teaspoon cayenne pepper

You can easily substitute avocado for chia seeds and different types of peppers or cucumbers depending on their availability in your area. This recipe makes 2 large bowls of soup

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