10 May 2013

creamy mushroom soup with avocado + miso

I love raw soups. They are basically savoury smoothies that you top up with herbs and veggies and eat with a spoon. Okay, maybe that isn't the most appealing way to describe them, but my point is: they are full of only the healthiest whole foods your body wants, and served in a way that is easy for your system to absorb. You get excellent nutrition that much quicker... and it tastes freaking amazing.  

My favourite 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.

creamy mushroom soup with avocado + miso: serves two to four 

1 portobello mushroom 
3 shitake mushrooms
½ avocado
1-2 tablespoons miso
2 cups hot water
3 dates (optional) 
1 teaspoon walnut oil (optional) 

3 sliced shitake mushrooms, marinated in tamari for a few minutes 
Salt + pepper
¼ fresh cilantro leaves 

Blend all the ingredients until smooth and adjust according to taste. Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired.