1 leaf Collard Green (chopped)
1-2 pcs. scallions, chopped
2 stalks Celery
1/2 tsp. Nama Shoyu or Dr. Bonner’s
1 leaf Kale Mineral Bouillon
1 large Tomato
1/4 Cup Lemon Juice, freshly squeezed
1-2 cloves Garlic
1/4 tsp. Cayenne pepper or jalapeno pepper, chopped fine and seeds removed
Using a Juicer, roll garlic in kale leaf and collard leaf and push through hopper with tomato and celery. Pour mixture into a blender. Add lemon juice adjusting to taste, and mix. Add cayenne pepper or jalapeno pepper and nama shoyu or mineral bouillon. Mix and adjust to taste.
Serve with chopped scallion sprinkled on top of soup. For a thicker and quicker version, mix everything except for the scallions in a very powerful Blendtec or Vitamix blender.
Dorit’s book: Celebrating Our Raw Nature