1 peeled beet
1 tablespoon tamari
1 tablespoon miso
1 peeled garlic clove
1 tablespoon peel fresh ginger root (optional)
240ml hot water (approximately)
pinch of salt & pepper
juice of 1/2 lemon
2 tablespoons Raw Cashew Butter
1 teaspoon RAW Honey with Cinnamon
To make the soup: blend everything together in a blender until very smooth. Taste and adapt to your liking. Place in bowls and set aside.
To make the cashew cream: Blend the Cashew butter, honey and a splash of water in a bowl until fully missed. Spoon onto your soup and enjoy! We recommend adding some fresh herbs and seeds. We used peppermint and pumpkin seeds but any combination would be lovely.