You will love this soup, it is loaded with lycopene and vitamin C.
2 Cups Zucchini (cut into large cubes)
2-3 Cups Raw Unsweetened Almond Milk (see raw almond milk recipe)
1 Small-Medium Carrot
1 and 1/2 Medium Red Pepper
1 Medium Red Heirloom Tomato
Juice of 1-2 lemons
1-2 Cloves Garlic
1 Tbsp Agave Necter
1 Tbsp Olive Oil
1 -2 Green Onions
8-10 Fresh Basil Leaves
1 Tsp Pepper
1 tsp Himalayan salt
1/2 Red Pepper, diced
2-3 Fresh Basil Leaves, chopped
1. Add zucchini, almond milk, red pepper, tomato, carrot and blend until liquified.
2. Start to add in a little bit of lemon juice, garlic, green onion, olive oil, agave and basil. Continue to add in herbs and flavours until desired taste is achieved. Finish by adding salt and pepper.
3. Pour into bowls and garnish with diced red pepper and fresh basil leaves
Depending how thick you like your soup will depend on how much almond milk you add to the recipe