2-4 c sprouts, any variety (I used mung bean, lentil, and broccoli sprouts)
2 c water
1 tomato
1 lg carrot
2 stalks celery
2 green onions
1/4 sweet bell pepper
1-2 c spinach
1/2 c parsley
Seasonings: salt, pepper, granulated garlic, oregano flakes, basil flakes, Mrs. Dash chili lime
Combine everything in a high-powered blender and blend until smooth and creamy. Continue blending until warm (if your blender allows for that), or warm slightly on the stove or in the microwave (If you’re into that). Don’t over-heat soup if you want it to remain raw. (I used a bio-therm to temp the soup so I knew it didn’t get too warm.)
