Beet & Avocado Soup with Cashew Cream

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Image & recipe taken from RawGuru.com

Recipe by Emily Von Euw

Description

A densely pigmented soup made with a base of fresh beet root and avocado, seasoned with a hint of tamari, miso, fresh ginger, garlic and a dash of salt and pepper. Use hot water if you want something to warm the belly, or cold if you want a chilled soup. Top with cashew cream and a spinkling of pepitas! 

Ingredients

At a glance
Soups
Makes
2-3

 1/2 avocado 
1 peeled beet
1 tablespoon tamari
1 tablespoon miso
1 peeled garlic clove
1 tablespoon peel fresh ginger root (optional) 
1 1/4 cups hot water (approximately) 
3 mushrooms
pinch of salt & pepper
juice of 1/2 lemon 

Cashew Cream:
1/4 cup soaked, drained cashews with enough water to cover them
Pinch of cinnamon & salt

 
Note from BGO Ecoshop: You can replace the Cashew Cream with Dastony Stoneground Organic Cashew Butter for more convenience!

Methods/steps

To make the soup: 

1) blend everything together in your Vitamix until very smooth. Taste and adapt to your liking. Place in bowls and set aside. 

To make the cashew cream: 

1) blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don’t want it so thick. Change it as you like. Spoon onto your soup and enjoy! 

I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely.

 

 

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