Use this recipe as a base for vegetable soups.  You can add spices and herbs to it as you wish.

Juice the following: (makes 3-4 cups)

9 stalks of celery

2 tomatoes

2 carrots

1 cucumber

2 zucchini

Once juiced, place the juice into a blender and blend with 1 Tsp. sea salt and 1/4 cup olive oil.

Place in a jar in the fridge if not using immediately.  It will last for 5-7 days.