Raw Mushroom Soup
Despite the cold weather, raw food is delicious and, as it uses less energy to digest, does not result in cooling of the body due to a blood rush to the digestive system. So ironically, you keep warmer! Enjoy this raw mushroom soup made with cashew nut milk.
2 cups cashew nut milk
1 clove garlic
1 cup mushrooms (the more flavoursome the mushroom, the richer the flavour- try brown enoki, fresh shitake or portobello)
2 Tbsp Bragg's Liquid Aminos (Use soya sauce if you don’t have Bragg's)
1 Tbsp lime juice
Himalayan salt, to taste
Extra diced mushrooms for garnish – optional
- Process all ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached. Top with extra diced mushrooms.
- You can warm the soup on the stove or use a super-blender to warm, to no more than 50 degrees.
Serves 2 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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