Raw Avocado Soup and Sour Cream

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December 2, 2016

Recipe by The Little Plantation


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 (I used this one)

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

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


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 🙂


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