Summer Vegetable Confetti Soup

Ingredients:

• 2 cups fresh sugar snap peas, shelled (or you can use the shells, too, but no stems)
• 1 cup avocado, peeled and chopped
• 2 cups water
• 2 handfuls spinach leaves
• 1 ½ cup red tomatoes
• 3 garlic cloves, minced
• juice of one small lime or lemon
• 1 tsp. Celtic sea salt, or to taste
• 2 tsp. raw honey
• pinch of black pepper
• ¾ cup each of red and yellow sweet bell peppers, finely chopped
• ½ cup cucumber, peeled and finely chopped

Blend all ingredients, except bell peppers and cucumber, in a high-speed blender until smooth. Taste and adjust salt if necessary. Pour into a bowl. Mix in bell peppers and cucumbers, and reserve some of them to display on top of the soup as confetti when serving in individual bowls. Serve chilled.