Beet & Avocado Soup with Cashew Cream
Difficulty 5 minutes Serves 2-3
A densely pigmented soup made with a base of fresh beet root and avocado, seasoned with a hint of tamari, miso, fresh ginger, garlic and a dash of salt and pepper. Use hot water if you want something to warm the belly, or cold if you want a chilled soup. Top with cashew cream and a spinkling of pepitas!
Ingredients 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
Directions To make the soup:
1) 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:
1) 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.