Raw Avocado Soup and Sour Cream
Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, Vegan, Vegetarian Soup
December 2, 2016
Recipe by The Little Plantation
Ingredients
Ingredients for the soup:
3/4 of a medium (organic) cucumber
Small handful of fresh (organic) coriander (cilantro)
1/2 teaspoon salt (I used this one)
1 teaspoon (organic) tamari or dark soya sauce
To garnish:
chopped (organic) chives (optional)
a pinch of ground paprika (optional)
(organic) baby tomatoes or sun-dried tomatoes
Ingredients for the raw, vegan sour cream
1.5 cup (organic) unsalted cashews nuts
2 tablespoons lemon juice (juice from 1 lemon)
Directions
1Peel the avocado and remove the stone.
2Wash the other ingredients.
3Blend everything in your food blender until nice and smooth (I used a vitamix but any blender will do)
4Transfer to a serving bowl and garnish with sour cream, a pinch of paprika, poppy seeds, some chopped chives and mushrooms.
For the raw, vegan sour cream
1Soak the cashew nuts for 2-4 hours. Drain the water away and wash the nuts before using them.
2Then 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 🙂
