How long does beet and avocado soup with cashew cream [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze beet and avocado soup with cashew cream [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is beet and avocado soup with cashew cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does beet and avocado soup with cashew cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is beet and avocado soup with cashew cream [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Beet and Avocado Soup With Cashew Cream
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Ingredients You Need for Beet and Avocado Soup With Cashew Cream [Vegan]

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 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 & salt

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How to Prepare Beet and Avocado Soup With Cashew Cream [Vegan]

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