A generous dose of lemon juice turns this soup into a savory treat, and pairs well with the zesty-garlicky organ-based seasoning. If you usually add full fat cream to your soups, why not try a whole avocado instead? You’ll get a deliciously thick and creamy soup that tastes just as good as cream, if not better. Sometimes I use bone broth for the liquid, or I swap this out for chaga brewed tea; both options are great. The former might add a touch of saltiness to the overall flavor profile, especially if you use the store-bought version.
