Creamy Beet & Avocado Soup: Hearty Vegan Recipe from One Green Planet

Ingredients for the Vibrant Beet and Avocado Soup

Soup Base:

1. 1/2 organic avocado, ripe and ready
2. 1 whole roasted beet, peeled
3. 1 tablespoon low-sodium tamari or soy sauce (optional)
4. 1 teaspoon miso paste for umami depth
5. 1 clove garlic, finely minced
6. 1 tablespoon fresh grated ginger root (recommended)
7. Approximately 1 1/4 cups filtered hot water or vegetable broth
8. 3 portobello mushrooms or other hearty fungi
9. Freshly ground salt and pepper to taste
10. Juice of half a lemon for brightness

Cashew Cream Topping:

1. 1/4 cup raw cashews, soaked in water for several hours or overnight (ensure they are drained)
2. A pinch of cinnamon and sea salt to enhance flavor

Creamy Cashew Topping Instructions

This simple but luxurious topping transforms the soup. Blend the soaked cashews with a small amount of fresh water, the optional spices (cinnamon and salt), until smooth and creamy.

Preparing Your Beet & Avocado Masterpiece [Vegan]

1. Soup Preparation: Combine all soup ingredients in a high-speed blender. Puree until exceptionally smooth, adjusting seasoning to your preference before blending the last time for perfect taste.
2. Cashew Cream: While the soup blends beautifully, prepare its creamy companion by pulsing the soaked cashews with just enough water and spices to create an even consistency – not too thick or thin. Blend until reaching a velvety smooth texture.
3. Assembly & Serving: Pour your perfectly blended beet soup into serving bowls. Gently swirl in the homemade cashew cream for a visually striking contrast against its deep hue. Garnish thoughtfully with fresh herbs like chives or parsley and perhaps toasted pumpkin seeds or sunflower seeds, adding texture and extra nutritional value.

Pro Tip: The vibrant color of beets naturally creates an appealing presentation – a bonus for raw food enthusiasts!