Green Energy Soup

In my quest to incorporate more raw foods into our diet, I’m spending time testing recipes outside of the typical fruit and veggie salads.

I adore Going Raw by Judita Wignall because she has vibrant pictures for every delicious recipe and even included a bonus DVD with tips on how to use properly use knives, cut young Thai coconut, roll sushi, etc.  I highly recommend this book; especially for a great introduction into raw food cuisine.


2 cups of water

5 leaves kale, stems removed and chopped

2 tomatoes, chopped

1/2 cucumber, chopped

2 tablespoons lime juice

3 cloves of garlic

1 teaspoon sea salt (I used all-season salt instead)

Pinch of cayenne pepper

1/2 avocado (I used a whole one to make the soup creamier and because I love them so much)

1 red bell pepper, diced

Freshly ground pepper to taste


1. Place the water, kale, tomatoes, cucumber, lime juice, garlic, sea salt, and cayenne into a blender and process until smooth.  Add the avocado and blend again.

2. Garnish the soup with the diced red bell pepper and ground pepper and serve.

The soup will keep for 1 day in the refrigerator.

A cool, fast, and healthy summer soup


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