Ingredients for the soup:
Ingredients for the raw, vegan sour cream
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 🙂