Description
For this vegan soup, think guacamole – only creamer. Think gazpacho – only greener and topped with the best homemade toppings imaginable.
Ingredients
Units
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 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt (I used this one)
- 1 tsp (organic) tamari or dark soya sauce
- 1 cup (240 ml) (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 (240 ml) (organic) unsalted cashews nuts
- 2 tbsp (30 ml) lemon juice (juice from 1 lemon)
- 1 tbsp (15 ml) (organic) apple cider vinegar
- 1 cup (240 ml) (filtered) water
- 1/2 tsp Pink Himalayan salt
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!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main, Side
- Cuisine: Vegan, Raw
Nutrition
- Serving Size: 1 starter serving
- Calories: 320