Ingredients
4
large carrots (chopped) 2
stalks celery (chopped) 1⁄8
red onion (chopped) 1⁄4 bunch
parsley 1
apple (peeled) 2
dates 2 cups
water 2 teaspoons
lemon juice 1⁄2 teaspoon
sea salt 1 1⁄2 teaspoon
cumin 1⁄3 cup
sunflower seeds, soaked (optional)Yields:
Instructions
In a high-speed blender (like Vitamix), mix all ingredients to desired consistency. A conventional food processor may be used but soup will have a chunkier consistency. *For a creamy consistency, add sunflower seeds, soaked in water for 4 hours or overnight before they are used. (Recipe♦300)