beet & avocado soup with cashew cream: serves 2 or 3
originally from www.thisrawsomeveganlife.com a beautiful blog! @thisrawsomeveganlife!
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: 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: 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.