This is soup as you've never seen it before.
This #MeatFreeMonday why not try a raw recipe instead, courtesy of The Raw Chef, Russell James.
Recipe: Vegan Raw Avocado and Lime Soup
Soup Ingredients:
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2 avocados
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3/4 of a medium cucumber
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1 stalk celery
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Juice of 1 lime
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Small handful of fresh coriander (cilantro)
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2 teaspoons cumin
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1 teaspoon tamari
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1 cup water (if wanting warm soup use hot water)
Soup Method:
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Blend all ingredients, except the sour cream and chopped chives, in a high-speed blender until smooth.
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Transfer to a serving bowl and garnish with sour cream, chopped chives and finely diced sundried tomatoes.
**Sour Cream Ingredients: **
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1 1/2 cups cashews
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2 tablespoons lemon juice
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1 tablespoon + 1 teaspoon apple cider vinegar
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1 cup water
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1/2 teaspoon salt
Sour Cream Method:
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Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
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Transfer to a bowl or squeeze bottle. Keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudites.
Thanks to...
Russell James aka The Raw Chef www.therawchef.com
Instagram: @therawchef
*From 11th March – 20th March 2016, Tiny Leaf London restaurant will host an 8 day and night brunch & dinner raw food dining experience. The UK’s leading raw chef Russell James will be joined by special guest Michael the Herball to create a selection of organic plant based raw dishes, accompanied with artisanal beverages.
For tickets, information and full menu: www.billetto.co.uk/the-raw-chef*