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Put tomato, cucumber, celery stalk and rice flakes to your blender.
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Add pumpkin seed flour, olive oil, soy sauce and spices. Blend for about 30 seconds or until smooth (or chunky, depends what you like). Divide the mixture in half.
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To make RED soup: To the first half of mixture, add sun-dried tomatoes, red bell pepper and paprika. If you're not vegan, you can add some Parmesan cheese, while vegans can use a bit of nutritional yeast.
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To make GREEN soup: To the second half of mixture, add spinach, barley grass powder and spirulina. Blend until smooth.
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Serve with a dollop of yogurt (dairy or non dairy).