I got this recipe from my 11 year old daughter. She and her classmates at Ross Montessori School prepared a Thanksgiving Feast this year as part of a classroom project. The kids planned the menu, and did all the shopping and cooking by themselves! A great lesson on nutrition!
Anika and Malia prepare a dish for the Thanksgiving Feast.
This soup is raw and vegan and really easy to make! Enjoy!
Avocado Soup
- 1 tablespoon sunflower oil
- 2 avocado
- 1 cup fresh carrot juice (we used a store bought juice, found in the produce section at the grocery store.
- juice of 1 orange
- 1 cucumber
- 1 teaspoon ground cumin toasted
- 1 teaspoon ground coriander toasted
- 1 tablespoon soy sauce
- 2 tablespoons fennel leaves ( we used fennel seeds)
- 2 cups water
- 1 teaspoon maple syrup
- 1/2 cup shredded zucchini
Put all ingredients in a blender except the zucchini. Blend until smooth. Gently stir in the grated zucchini. Season with salt and pepper before serving.
Putting all the ingredients for avocado soup in the blender
The entire class enjoying the meal they prepared together!
