Rebecca Leffler's BEST SOUP EVER!

Raw and bursting with flava, Rebecca Leffler of the new, incredibly vibrant book “Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season“, which you can find on Amazon HERE!, claims this soup is THE BEST THING EVER and says,"You can thank me later. This soup is creamy and protein-packed, yet light and refreshing. It’s great to take on a summer picnic or to eat at home (try it as an hors d’oeuvre in a champagne glass if you want to impress guests!)" ingredients: 1/2 ripe avocado (ripe) 1 very large handful of fresh herbs — preferably basil, mint, cilantro and parsley, but whatever you have is fine 1 very large handful of greens — mesclun, romaine, arugula, mustard greens - again, whatever is local, organic and in season is best 1/2 tsp of fennel seeds 1/4 tsp of cumin seeds 3 T Wilderness Poets Hemp Seeds 1 tsp Wilderness Poets Hemp Oil 1 carrot 1 small piece of fennel 1/2 cucumber a pinch of Cayenne 1 tsp of apple cider vinegar 1 T of lemon juice Sea salt/pepper to taste Optional: 1 T sprouts to create: 1. Toast the fennel and cumin seeds until fragrant and lightly browned. Add to a mortar and pestle and grind (if you don’t have a mortar and pestle, you can add to a spice grinder, tiny blender or just take a spoon and mash them in a big bowl - it’s very good therapy to boot!) 2.Wash and chop all of the vegetables. Peel and pit the avocado. Add the avocado and veggies to a blender with the spices (leave out around 1/4 tsp for garnish), the oil, 1 T hemp seeds, the apple cider vinegar, and lemon juice. Blend, baby, blend! 3. Pour into a bowl and top with more hemp seeds, sprouts and remaining spices.