Pre-preparation Time: 2-4 hours soaking
Preparation Time: 10 minutes
Serves: 4 as a starter

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
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


INSTRUCTIONS:

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


INGREDIENTS FOR THE RAW, VEGAN SOUR CREAM

1.5 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


INSTRUCTIONS:

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 🙂

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!

Leave a comment

Your email address will not be published. Required fields are marked *