Creamy Celery Soup

1 organic avocado, cut in half, pit removed

1 cup fresh Celery juice, reserve Celery leaves for garnish

1 cup filtered water

2 tablespoons lime or lemon juice, fresh squeezed

2 tablespoons extra virgin olive oil

½ tablespoon chopped shallot or red onion

1 tablespoon agave

Sea salt and pepper 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, limejuice, extra virgin olive oil, agave and avocado. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or over night.



Serving suggestions

Serve this soup chilled or bring it to room temperature. Garnish with celery leaves, fresh parsley leaves, or thinly sliced celery.



Serves 2 - 4