Scarborough Fair Vegetable Soup
From Matt Amsden's RAWvolution
Serves 2 to 3
3/4 cup Thai coconut water
3/4 cup pure water
2 stalks celery
1/4 yellow onion
1 cucumber, peeled
1 carrot, peeled
1/4 red bell pepper, seeded
5 to 6 fresh sage leaves
2 cloves garlic, peeled
2 tbs fresh lemon juice
1/4 cup olive oil
1 tsp sea salt
Chopped parsley, to taste
Minced rosemary leaves, to taste
Minced thyme, to taste
In high-speed blender, combine all ingredients and blend until smooth. Pour into a serving bowl.
If desired, top with garnishes: chopped carrots, celery and yellow onion.
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