GARDEN VEGETABLE SOUP

garden vegetable soup image

Yield 2 cups

Number Of Ingredients 13

Ingredients

1 zucchini, unpeeled and chopped
3/4 cup water, as needed
1/2 tomato, chopped
1 stalk celery, chopped
1 green onion, chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons mellow white miso
1/2 teaspoon crushed garlic
dash cayenne
dash salt
1 cup chopped spinach or swiss chard, packed
6 leaves basil
1/2 avocado, chopped

Steps:

Equipment:cutting boardchef's knife, 8-inchmeasuring cupscitrus juicer or reamermeasuring spoonsgarlic pressblenderrubber spatulaPut the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process on medium speed until smooth. Add the spinach and basil and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

Nutrition Facts : Nutritional Facts Serves

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