A rich and nourishing raw food version of cream of celery soup. Add texture and crunch by mixing in avocado and thinly sliced celery.
1 cup fresh celery juice, reserve celery leaves for garnish
1 cup filtered water
1 avocado halved with pit removed
3 tablespoons lime or lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
4 tablespoons of Braggs amino
1 tablespoon chopped shallot or red onion
1 tsp of minced garlic
1 tablespoon agave
Sea salt and pepper, cayenne to taste, optional
Run the celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender. Then add the water, lime juice, extra virgin olive oil, braggs, garlic, shallot,agave and seasonings. add the avocado last blending lightly. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or over night.