Ingredients:
(For the Soup)
- 1/2 avocado, peeled and pitted
- 1 beet, peeled and cubed
- 1 tbsp. coconut liquid aminos
- 1 tbsp. Miso paste
- 1 tbsp. Ginger root powder
- 1 1/4 c warm water
- 3 mushrooms
- juice of 1/2 lemon
- pinch of sea salt or Himalayan salt & pepper.
(For the Cashew Cream)
- 1/4 cup cashews, soaked for 2 hours and drained
- 2 tbsp. distilled water; pinch of cinnamon & Himalayan salt
Directions:
(For Soup)
1. Add all the soup ingredients to your blender and pulse until very smooth. Please note: you can blend for a while longer to generate some heat or cook on the stovetop.
2. Season to taste. Pour in bowls and set aside.
(For the Cashew Cream)
1. Blend the cashews with the water, sea salt, and cinnamon until you get a creamy consistency.
2. Add a little more water if you don't want it so thick.
3. Spoon the cashew cream onto your soup and enjoy it!