Search our site

Back to Recipes

Raw Beet and Avocado Soup with Cashew Cream

1/2 avocado
1 peeled beet
1 tablespoon tamari
1 tablespoon miso
1 peeled garlic clove
1 tablespoon peel fresh ginger root (optional)
240ml hot water (approximately)
3 mushrooms
pinch of salt & pepper
juice of 1/2 lemon

Cashew Cream:
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.


Leave a rating

Serves 2-3

Products Used in This Recipe