It's foggy, and a bit chilly here on the coast in California, so I thought I would make a wonderful veggie soup!  
 

Scrap Soup

(If possible, use all organic ingredients)
3 large carrots
1/2 large fennel bulb chopped
4 stalks of asparagus
1 large yellow onion
1 large ripe tomato
6 cups of distilled water
2 tblsp organic extra virgin olive oil
4 tsps. of instant vegetable broth (yeast free)
Dash of cayenne pepper
Celtic Sea salt to taste
2 tsp. Herbs de Provence

Directions: Shred or dice carrots, dice fennel, asparagus, tomato and the onion. Bring water to boil, adding vegetable broth & onion. Once boiling turn off and leave set in pot. Add your shredded carrots, fennel, tomato, and asparagus and leave set in pot until vegetables are tender.

(The idea is to NOT cook this very long so you get the full nutritional value from the vegetables.)

Once the soup mix has cooled put in blender and mix all ingredients.
Serve warm.  IT'S DELICIOUS!!!

P.S.  Dice up some ripe avocado and put it on the top!!!  Magnifique!

Bon Appetite!