15 Nov 2013

TOMATO AVOCADO MUSHROOM CORN SOUP


An excellent way of eating warm, raw meals in the colder months is in soups. You can use spices, garlic, onions, and other vegetables and hot water to create creamy, flavorful, healthy bowls of goodness that will have everybody asking for more! This particular recipes uses garlic to add heat, and avocado for creaminess. The other ingredients are fresh and bursting with nutrition and great taste. I like adding chopped veggies to the soup so you have another texture. Grab a spoon!

This recipe was featured on Chalkboard Magazine about a month ago, and I figured it's time to share the photos and recipe on my own blog too. This soup is DELICIOUS, insanely healthy and so easy to make. There are literally zero downsides involved. Let's slurp raw goodness and dance to this song.


Tomato Avocado Mushroom Corn Soup

Soup:
3 white mushrooms
2 heirloom tomatoes
½ avocado
1 cup sweet corn
2-3 cups hot water
1 tablespoon miso paste
1 garlic clove


Toppings:
2 sliced mushrooms, marinated (recipe below)
¼ cup sweet corn
½ avocado, cubed
Basil leaves
Salt & pepper


To make the marinated mushrooms: slice them then toss in a tiny bit of extra virgin olive oil and tamari or soy sauce. Put in a warm spot for 30 minutes or in your oven at a very low temperature for 10-15 minutes. They’re ready when they have darkened and softened.

To make the soup: blend all the ingredients until smooth and soupy. Adjust according to taste, adding water as needed. Pour into a bowl then drop on your toppings and enjoy!

24 comments:

Katie @ Produce On Parade said...

Ooo yum! Thanks for sharing such a healthy, great looking recipe! :)

Mallory Frayn said...

Avocado, corn and mushrooms; 3 of my most favourite ingredients! Love it!

Amanda Boettger said...

Hey Emily! I was wondering about your thoughts on coconut sugar? Maybe you could do a post on it and perhaps other sweeteners you find super healthy? My go to choice is always coconut sugar! =)

The Yogi Vegetarian said...

Wow! I could go raw any time of the year with dishes like this. Are you 100% raw in your diet? Your recipes seem to be.

The Vegan Cookie Fairy said...

Ah you know me, raw soups pretty much terrify me! This one, however, looks tasty enough that I might actually try it...

bubblegum casting said...

This looks very tasty nice post!

julie@thesimpleveganista said...

Yum! Delicious! And so simple, right up my alley.... #gimmesome

Emily von Euw said...

It's okay in moderate amounts, but it's like anyone NEEDS it in their diet haha. Good idea! Thank you :)

Emily von Euw said...

not like*

Emily von Euw said...

Thank you :D No, I often have cooked foods like brown rice and steamed or baked veggies for my dinner in the colder months. It works for me!

Em

Katie @ 24 Carrot Life said...

I never complain about the abundance of dessert recipes on your blog :) but this soup looks really great! I just nominated you for The Sunshine Award- its a fun way to learn more about you and spread the blog love if you choose to participate. You can learn more on my post: http://24carrotlife.com/2013/11/18/the-sunshine-awards/ Have a great week, Em!

Emily von Euw said...

Yay thank you so much :D I am honoured.

xo, em

Kelsey M said...

Looks delicious!

bali tour said...

it's Look Nice and fantastic
Thanks for great recipe :)

Alese Hansen said...

hi just curious about heating it up...? can you blend the ingredients and then put on the stove for a bit to get hot?

kimberlite said...

Hey Emily, is this recipe just for one serving?
Thanks

Rachael Saxer said...

THIS IS SO GOOD AND EASY AND FAST!!!!!!!! :D you're smart.

Emily von Euw said...

Yep!

Emily von Euw said...

If you want :)

Rebecca Laws said...

This looks delicious, can't wait to try. Did you use fresh or canned corn? Don't think i can get fresh this time of year...but canned corn is pre-cooked isn't it? 

T.V. said...

I made this today and I have to say that the results were all right but not super good: the soup was neither avocado-y, nor mushroomy nor tomatoey nor corny. So it was a bit bland... I used brown headed champignon mushrooms and my only topping were the marinated mushrooms and corn but still. I would suggest adding something else or to cut out a couple of ingredients to let one shine.
Em's most recent recipe was instead great, for the butternut squash soup.

Neha said...

Combination is really awesome..

Emma Coombes said...

Wonderful. So flavorful and filling. Will definitely be making again. 😊

Savannah said...

Wow this was really amazing! I just made this for my family and it was hit. Im exited to try something new from this blog!