Our office will be closed Monday, May 28th, in observance of Memorial Day. We will resume work Tuesday, May 29th, 2018

What's New?

Beet & Avocado Soup with Cashew Cream

  • Prep Time: 10m
  • Cook Time: 2m


For the Soup

  • 1/2 avocado 
  •  1 peeled beet
  •  1 tablespoon tamari
  •  1 tablespoon miso
  •  1 peeled garlic clove
  •  1 tablespoon peel fresh ginger root (optional)
  •  1 1/4 cups hot water (approximately) 
  •  3 mushrooms• pinch of sea salt & pepper
  • juice of 1/2 lemon 

For the Cashew Cream

  •  1/4 cup soaked, drained cashews with enough water to cover them
  •  Pinch of cinnamon & sea salt


For the Soup

  1. blend everything together in your blender until very smooth. Taste and adapt to your liking. Place in bowls and set aside. 

For the Cashew Cream

  1. blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don't want it so thick. Change it as you like. Spoon onto your soup and enjoy! I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely.
use hot water