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.