Name: Avocado-Lime Soup with Shimeji Mushrooms and Sour Cream
Cuisine: Vegan
Ingredients: 2 (organic) avocados; 3/4 of a medium (organic) cucumber; 1 (organic) celery stalk; Juice of 1 lime; Small handful of fresh (organic) coriander (cilantro); 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon salt (I used this one); 1 teaspoon (organic) tamari or dark soya sauce; 1 cup (filtered) water; sour cream (see recipe below); chopped (organic) chives (optional); Shimeji mushrooms (optional); a pinch of ground paprika (optional); poppy seeds (optional); (organic) baby tomatoes or sun-dried tomatoes; 1 cup (organic) unsalted cashews nuts; 2 tablespoons lemon juice (juice from 1 lemon); 1 tablespoon (organic) apple cider vinegar; 1 cup (filtered) water; 1/2 teaspoon Pink Himalayan salt

Description

For this vegan soup, think guacamole – only creamer. Think gazpacho – only greener and topped with the best homemade toppings imaginable.

Ingredients

Scale

Ingredients for the soup:

2 (organic) avocados
3/4 of a medium (organic) cucumber
1 (organic) celery stalk
Juice of 1 lime
Small handful of fresh (organic) coriander (cilantro)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt (I used this one)
1 teaspoon (organic) tamari or dark soya sauce
1 cup (filtered) water

To garnish:

sour cream (see recipe below)
chopped (organic) chives (optional)
Shimeji mushrooms (optional)
a pinch of ground paprika (optional)
poppy seeds (optional)
(organic) baby tomatoes or sun-dried tomatoes

Ingredients for the raw, vegan sour cream

1 cup (organic) unsalted cashews nuts
2 tablespoons lemon juice (juice from 1 lemon)
1 tablespoon (organic) apple cider vinegar
1 cup (filtered) water
1/2 teaspoon Pink Himalayan salt

Cook Mode Prevent your screen from going dark

Instructions

Soup

Peel the avocado and remove the stone.
Wash the other ingredients.
Blend everything in your food blender until nice and smooth (I used a vitamix but any blender will do)
Transfer to a serving bowl and garnish with sour cream, a pinch of paprika, poppy seeds, some chopped chives and mushrooms.

Sour Cream

Soak the cashew nuts for 2-4 hours. Drain the water away and wash the nuts before using them.
Then blend all ingredients in a high-speed blender until smooth. Use to garnish the soup. Any left-overs will keep in the fridge for 2-3 days and make for a great dip.

Notes

Tip 1: I wanted to keep the recipe raw, but you can of course marinate the mushrooms in olive oil and garlic and then pan fry them :)
Tip 2: Eat with some home-made crackers. SO good!

Category: Main, Side
Cuisine: Vegan, Raw