Serves 2

1 leek, chopped (white and green part)
1 small yellow squash (or zucchini), chopped
1 parsnip, chopped
1 stalk celery, chopped
1 tomatillo (or 1 sweet green pepper)
1 lemon juice
1 green chili pepper (or dash cayenne pepper)
Handful of fresh parsley
1 Tablespoon olive oil
¼ teaspoon sea salt
3 Tbsp hemp seeds (for creaminess)

1 cup water (or until preferred consistency is reached)

OPTIONAL (we did not use it):
½ avocado
1 teaspoon white miso

Place all of the ingredients in a high speed blender and blend until smooth.

If desired, serve in a warm plate or warm up gently on the stove.  
We just eat the soup at a room temperature right away.