Fragrant Beet & Avocado Soup With Cashew Cream (chef Emily)

  • 2 servings
  • 241 calories


  • 1/2 avocado
  • 1 peeled beet
  • 1 tablespoon tamari (a type of soy sauce)
  • 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 salt & pepper
  • juice of 1/2 lemon

Cashew Cream:

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


  1. To make the soup: blend everything together in your blender until very smooth. Taste and adapt to your liking. Place in bowls and set aside.
  2. To make the cashew cream: 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!

We recommend adding some fresh herbs and seeds. We used peppermint and pumpkin seeds but any combination would be lovely.

8g protein, 16g fat, 16g carbs

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