RECIPE Raw-vocado Cream soup
Soup-makers know that between light and hearty, between savory and sweet, between creamy and zesty, soup itself is an elastic medium that boasts an infinite variety of combinations. And whether they work in a restaurant kitchen, or simply enjoy making good use of their own, the soup-maker has a world of options at their fingertips.
The fun doesn’t have to end with the cooking pot, however. With a simple blender or food processor, raw foodists can now throw their hat in the ring when it comes to making a wide range of mouth-watering, delicious soups bound to satisfy anyone’s palate. After all, the principals remain the same. One aspires towards a good texture and consistency, a colorful presentation and a sophistication of flavors, all of which raw foods can offer in abundance.
To kick us off here, let’s start with a gorgeous yet simple raw soup that is a snap to make. Rich with potassium, fiber and loaded with vitamins, this heavenly number can compliment many a meal or simply stand on its own. Technically speaking, this is of course a fruit soup thanks to our “alligator pears” or avocados that are so often mistaken for a vegetable.
But try it for yourself – you won’t be disappointed.
This simple recipe includes:
- 2 avocados, peeled and stoned
- 2 Tablespoons miso (or substitute with a dash of salt)
- 2 Tablespoons olive oil
- 3 cups nut mylk milk
- ½ onion
- juice from 1 lime
- 1 teaspoon rosemary
- hot red chilies (go easy, start slow and spice to taste)
Load it all into a blender or food processor, let it rip for just a few short seconds. Pour into your bowl and garnish with your choice of:
- ¼ cup tomatoes, diced
- fresh cilantro, chopped
- chopped avocadoes
- shredded celery
And voila! You’ve done it!
Serve, impress, and above all, enjoy.
Prep time: 5 minutes.
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