Creamy Mushroom Soup with Avocado + Miso
I love raw soups. They are basically savory smoothies that you top up with herbs and veggies and eat with a spoon. Okay, maybe that isn’t the most appealing way to describe them, but my point is: they are full of only the healthiest whole foods your body wants, and served in a way that is easy for your system to absorb. You get excellent nutrition that much quicker… and it tastes absolutely amazing.
My favorite type of raw soup (although there are several worthy competitors) is mushroom soup. I tried adding an avocado this time and the result was magnificent. I think my mom was reading my mind the day I made this because I was going to use the normal white mushrooms we usually have in the fridge, when she came home with fresh shitakes and Portobello’s. Shitakes are my all-time favorite mushroom! I highly recommend marinating the mushrooms you will use for the garnish. All you have to do is rub them with tamari and a bit of olive oil, then leave them in the dehydrator or on the counter while you make the soup. It brings out their rich flavors and softens them.
Creamy mushroom soup with avocado + miso: serves two to four
Soup:
- 1 Portobello mushroom
- 3 shitake mushrooms
- ½ avocado
- 1-2 tablespoons miso
- 2 cups hot water
- 3 dates (optional)
- 1 teaspoon walnut oil (optional)
Garnish:
- 3 sliced shitake mushrooms, marinated in tamari for a few minutes
- Salt + pepper
- ¼ fresh cilantro leaves
Blend all the ingredients until smooth and adjust according to taste. Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired.
When Emily Von Euw eats food, she wants it to be beautiful, but not just in taste. She wants to nourish her body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. At her blog – thisrawsomeveganlife.com Emily shares recipes as well as advice for living a raw, vegan lifestyle.
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