Recipe by Rita Romano
1 bunch broccoli florets
1 large or 2 small ripe avocados
juice of 2 lemons
1 clove garlic
1/4 cup parsley, minced
1/4 cup cilantro, minced
1 1/2 cups coconut water or celery juice, for desired thickness
1-2 TBSP Braggs
set aside some broccoli florets.
blend all remaining ingredients until creamy, adding enough coconut water or celery juice to create a thick creamy soup consistency.
chop remaining broccoli florets and add to soup.
chill and serve.