Want something filling? Try this delicious, nutrient filled vegetable soup!

Lou’s Tip:  Try slightly warming finished soup to about 100°; it is just right for a cold winter’s meal or if you need the “experience” of cooked food!

Ingredients

• 1 Cup Chopped Tomatoes
• 1/4 Cup  Soaked Almonds (optional: peeled skins)
• 1  Young Coconut (meat & water)
• 1-4  Cloves of garlic (medium) (crushed or minced)
• 1 TBS.  Barley or Chickpea Miso**
•  1/2  Red Chopped Onion
• 1 TSP. of  High Quality Salt
• 2 heaping TBS Liyf Essentials
• 1 Large Handful  Cilantro (optional Parsley, Spinach or favorite green)
• 1/2-1  Whole, medium sized Avocado
• OPTIONAL VEGGIES  Red Bell Pepper, Celery, Carrot etc.
• OPTIONAL SPICES  Fresh Jalapeno Pepper, Cumin, Curry, Mexican, Jamaican, Cayenne Pepper

Preparation
Put all ingredients in blender and blend till desired texture about 10 seconds (pulse/chop if your blender has this function).

NOTES: Soup is better if it still has some texture – try not to blend into a puree, unless you want to.

**Barley or Chickpea Miso (look for the raw, organic variety if available) may be found at your local health food store in the refrigerated section

Recipe by Lou Corona

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