What's New?

  • peppermint-patties

    Raw Peppermint Patties

    This healthy take on a classic treat is absolutely to die for. You can make them for a group of people, or hoard [...]

  • vegan-eggnog

    How To Make Some Killer Vegan Eggnog

    This may seem odd, but it is absolutely delicious. Not only does it taste amazing, but it has way less calories [...]

  • gingerbread-energy-bites

    Vegan Gingerbread Energy Bites

    Looking for a healthy holiday treat to indulge your sweet tooth? Make these guilt-free gingerbread bites that are [...]

  • cashew-yogurt

    An Easy Raw Vegan Cashew Yogurt

    This raw yogurt is probably one of the easiest raw breakfasts or snacks that you'll ever make. Top it with fresh [...]

Beet & Avocado Soup with Cashew Cream

Beets are the perfect fall and winter ingredient. Not only are beets rich in complex carbs, but they also contain antioxidants that help to reduce inflammation and blood pressure. Plus, they are the perfect hearty food to help keep you warm on your raw diet.

  • Prep Time: 10m
  • Total Time: 10m


For the Soup

  • 1/2 avocado, peeled and pitted 
  • 1 beet, peeled and cubed
  • 1 tbsp. liquid aminos
  • 1 tbsp. miso paste
  • 1 garlic clove, peeled
  • 1 tbsp. freshly grated ginger root (optional)
  • 1 1/4 c warm water
  • 3 mushrooms
  • juice of 1/2 lemon 
  • pinch of sea salt & pepper

For the Cashew Cream

  • 1/4 c cashews, soaked for 2 hours and drained
  • 2 tbsp. filtered water
  •  Pinch of cinnamon & sea salt


For the Soup

  1. Add all the soup ingredients to your blender and pulse until very smooth. You can blend for a while longer to generate some heat (a perfect raw trick). Taste and season to your liking. Pour in bowls and set aside. 

For the Cashew Cream

  1. Blend the cashews with the water, sea salt, and cinnamon until you get a creamy consistency. Add a little more water if you don't want it so thick. Spoon the cashew cream onto your soup and enjoy!