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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 portobellos. Shitakes are my all time fave shroom! 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 flavours and softens them.

Raw Creamy Mushroom Soup with Avocado and Miso [Vegan]

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Ingredients You Need for Raw Creamy Mushroom Soup with Avocado and Miso [Vegan]

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

How to Prepare Raw Creamy Mushroom Soup with Avocado and Miso [Vegan]

  1. Blend all the ingredients until smooth and adjust according to taste.
  2. Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired.
$2.99
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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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