Serves 2-3


  • ½ avocado
  • 1 peeled beet
  • 1 tablespoon tamari
  • 1 tablespoon miso
  • 1 peeled garlic clove
  • 1 tablespoon peel fresh ginger root (optional)
  • 1 ¼ cups hot water (approximately)
  • 3 mushrooms
  • pinch of salt & pepper
  • juice of ½ lemon

Cashew Cream:

  • ¼ cup soaked, drained cashews with enough water to cover them
  • Pinch of cinnamon & salt

Blend everything together in your Vitamix until very smooth. Taste and adapt to your liking. Place in bowls and set aside.

To make the cashew cream:
Blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don’t want it so thick. Change it as you like. Spoon onto your soup and enjoy! I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely.

Source: awyeaveganrecipes