PREP TIME

8-10 minutes

Yield

20 oz.

2 cups zucchini, rough chopped
2 ribs celery, rough chopped
2 avocados, pitted and peeled
2 Tbsp lime juice
½ cup fresh cilantro (leaves and stems)
¾ tsp high mineral salt
½ – 1 tsp ground ginger
1 ½ cups purified water

Optional garnish ideas:

2 Tbsp avocado, diced
2 Tbsp sprouted and dehydrated pumpkin seeds
1 Tbsp minced cilantro
2 Tbsp tomato, diced
1 Tbsp jalapeno, diced

1. Place all ingredients into a blender and blend until smooth.
2. Serve and enjoy immediately.
3. Store any leftover soup in a sealed container in the refrigerator for up to 24 hours.
4. **For a warm or hot soup, use warm or hot water to blend.

A Note from Alicia:

I love a quick, easy and delicious recipe, and my Avocado-Cilantro & Lime soup fits that description to a “T”. It tastes like summer in a glass, it’s creamy, tangy and rich, and it keeps even the heartiest appetite satisfied for hours.

I love to garnish this soup with a handful of sprouted and dehydrated pumpkin seeds to add some crunchy texture and additional protein to this lovely soup. You can also get creative and add color and flavor by topping each serving with diced tomato, jalapeno, or produce of your choice.

To create a warm soup, simply use warm or hot water to blend until you achieve a smooth and creamy texture. Enjoy!