Image & recipe taken from RawGuru.com
Recipe by Emily Von Euw
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!
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)
pinch of salt & pepper
juice of 1/2 lemon
1/4 cup soaked, drained cashews with enough water to cover them
Pinch of cinnamon & salt
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.