An excellent way of eating warm, raw meals in the colder months is in soups. You can use spices, garlic, onions, other vegetables and hot water to create creamy, flavorful, healthy bowls of goodness that will have everybody asking for more! This particular recipe 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 that you have another texture. Grab a spoon! —EvE
SERVES 1
MARINATED MUSHROOMS
2 mushrooms, sliced
Extra-virgin olive oil
Tamari or soy sauce
SOUP
3 white mushrooms
2 heirloom tomatoes
½ avocado
1 cup (145 g) sweet corn
2–3 cups (470–710 ml) hot water
1 tbsp (18 g) miso paste
1 clove garlic
TOPPINGS
¼ cup (36 g) sweet corn
½ avocado, cubed
Basil
FOR THE MARINATED MUSHROOMS
Toss the mushrooms in a tiny bit of extra-virgin olive oil and tamari or soy sauce. Put them in a warm spot for 30 minutes or in the oven at a very low temperature for 10 to 15 minutes. They’re ready when they have darkened and softened.
FOR THE SOUP
Blend all of the ingredients until smooth and soupy. Adjust them according to taste, adding water as needed. Pour the soup into a bowl. Then drop on the marinated mushrooms and other toppings and enjoy!
*SEE PHOTO INSERT