Raw Mexican Avocado Soup


Think guacamole, only creamier and greener and packed with nutrients!


Avocado Soup

  • 1 organic avocados
  • 3/4 of a medium organic cucumber
  • 1 organic celery stalk j
  • uice of 1 lime
  • Small handful of fresh cilantro
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp sea salt
  • 1 tsp of tamari or dark soya sauce
  • 1 cup of filtered water

Raw Vegan Sour Cream

  • 1.5 cup unsalted cashews
  • 2 tbsp of lemon juice
  • 1 tbsp of Apple Cider Vinegar
  • 1 cup of filtered water
  • 1/2 tsp of sea salt

What to do

Avocado Soup

  1. Peel the avocado and remove the stone.
  2. Wash the other ingredients.
  3. Blend everything until nice and smooth
  4. Transfer to a serving bowl and garnish with sour cream, pinch of paprika, poppy seeds and some chipped chives and mushrooms.

Raw Vegan Sour Cream

  1. Soak the Cashew Nuts for 2-4 Hours.
  2. Drain the water away and wash the nuts before using.
  3. Blend all ingredients in a high-speed blender until smooth.
  4. Use to garnish the soup.

Note* Any leftovers will keep in the fridge for 2- days and make a great dip!