beet & avocado soup with cashew cream: serves 2 or 3originally from www.thisrawsomeveganlife.com a beautiful blog! @thisrawsomeveganlife!Soup: 1/2 avocado 1 peeled beet1 tablespoon tamari1 tablespoon miso1 peeled garlic clove1 tablespoon peel fresh ginger root (optional) 1 1/4 cups hot water (approximately) 3 mushroomspinch of salt & pepperjuice of 1/2 lemon Cashew Cream:1/4 cup soaked, drained cashews with enough water to cover themPinch of cinnamon & saltTo 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.
Apr 15, 2013 / 10 notes

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

Soup: 
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

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.

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