The Best Soups Ever

Here are two recipes I love to share. 1) for cleansing and another for those who have colds, flu's, under the weather, or just in the mood for some good tasting soup. 
They are tasty and over all good for you. 

Soup 1 (The avocado dream)

A great soup to help remove heavy metals from your body is

1 avocado

1 ½ red bell peppers

3 tomatoes

½ bunch of cilantro

1 carrot

1 cup sunflower greens

1 tsp turmeric

1 tsp dulse flakes

3-4 leaves of fresh basil


Combine avocado, bell pepper, cilantro, turmeric, and one tomato in Vitamix, or your blender, and blend. Combine remaining 2 tomatoes, carrot, dulse, basil, and sunflower greens in food processor and pulse until chopped. Combine chopped ingredients and blended ingredients in large serving bowl and mix well. It is best eaten without warming as this keeps all your enzymes alive. This is important as eating as much raw, fresh, organic meals will help your body in the healing process.

Garlic Soup

Serves 4

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed though I used Vegan non- GMO Organic butter)

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 garlic cloves, peeled

1/2 cup coconut milk
 31/2 cups organic vegetable broth

4 lemon wedges


Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.


Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about six minutes. Add roasted garlic and 26 raw garlic cloves and cook three minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer, season with sea salt, and pepper for flavor. Squeeze juice of 1 lemon wedge into each bowl and serve.

Cheers to good health.