Beet & Avocado Soup With Cashew Cream [Vegan]

By andreajayros

Ingredients

• 1 avocado
• 2 peeled beets
• 2 tablespoons tamari
• 2 tablespoons miso
• 2 peeled garlic cloves
• 2 tablespoons peel fresh ginger root (optional)
• 2 1/2 cups hot water (approximately)
• 6 mushrooms, (cooked, always cook mushrooms)
• pinch of salt & pepper
• juice of 1 lemon
• 1/2 cup soaked, drained cashews with enough water to cover them
• Pinch of cinnamon & salt

Preparation

Step 1

To make the soup: blend everything together in your blender 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.