One of my and Kelli's recipe creations
using fennel and fresh basil. Such subtle flavors!
Creamy Italian Soup
1 medium avocado
1 3/4 cups zucchini, peeled and chopped
1 cup packed spinach
1 cup fennel, chopped
1/2 cup packed basil
3 tbs Irish moss gel* (optional)
2 tbs olive oil
1 tsp miso
1/4 tsp onion powder
2 cloves garlic
Sea salt, to taste
Hot water, until desired consistency is reached
* To make Irish moss gel, blend 1/4 cup packed soaked Irish moss with 1 cup water.
Blend all ingredients until smooth in high speed blender. Serve immediately, topped with freshly crushed black pepper.
Alternatively, you could use cold water and warm the soup gently on medium heat while stirring constantly until lukewarm.