By: Esther Vasa
These past few weeks it has been a challenge to figure out what to eat and what to avoid for MS and GERD. I have come up with quite a few soups to keep me going and this one is definitely one of my top ones.
Celery Stalks - 6
Parsley - 1/2 bunch
Zucchini - 1
Carrot - 1
Garlic - 1 clove
Avocado - 1/4th
Almond Milk - 3 cups
Water - Depending on the desired consistency
Himalayan Salt to taste
Extra Virgin Olive Oil - 1 tbsp
- Mildly saute all the vegetables with salt for about five minutes leaving avocado aside.
- Transfer the sauteed vegetables along with avocado, almond milk and water into a power blender.
- Blend until smooth and transfer into serving bowls.