Avocado Soup


I got this recipe from my 11 year old daughter.  She and her classmates at Ross Montessori School prepared a Thanksgiving Feast this year as part of a classroom project.  The kids planned the menu, and did all the shopping and cooking by themselves.

This soup is raw and vegan and really easy to make!  Enjoy!

Avocado Soup

  • 1 tablespoon sunflower oil

  • 2 avocado

  • 1 cup fresh carrot juice (we used a store bought juice, found in the produce section at the grocery store.

  • juice of 1 orange

  • 1 cucumber

  • 1 teaspoon ground cumin toasted

  • 1 teaspoon ground coriander toasted

  • 1 tablespoon soy sauce

  • 2 tablespoons fennel leaves ( we used fennel seeds)

  • 2 cups water

  • 1 teaspoon maple syrup

  • 1/2 cup shredded zucchini

Put all ingredients in a blender except the zucchini.  Blend until smooth.  Gently stir in the grated zucchini.  Season with salt and pepper before serving.