In my May newsletter I introduced the talented Chef Kelly Ritter who is an expert in plant based eating and nutrition. I’m so happy to have the opportunity to share one of Chef Kelly’s original recipes with you all here. This delightful cold soup is the perfect lunch or raw first course for an evening meal when following my alkalizing eating plan. The timing of this recipe is perfect as we drift into the sultry spring/summer days ahead and turning on an oven is the last thing any of us want to do. You can find out more about Chef Kelly and her kitchen make-over and meal planning services at EatHealShine.
Here’s what you’ll need:
Ingredients:
2 avocados, ripe
3/4 of an English Cucumber
1 stalk celery
Juice of 1 lime
3/4 cup cilantro, loosely packed
2 tsp cumin
1 tsp ground coriander
1/2 tsp sea salt
1 tsp coconut aminos or namu shoyu (both are raw items similar in flavor to soy sauce)
1 cup water (if wanting warm soup use warmer water)
Garnish:
Cashew sour cream (see recipe below)
Fresh Herbs – chopped chives or cilantro
Method: 1. Blend all of the soup ingredients in a high-speed blender until smooth. 2. Transfer to a serving bowl and garnish with the cashew sour cream and fresh herbs.
CASHEW SOUR CREAM
1 c. cashews, soaked overnight if possible but not necessary
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 cup water + more as needed
1/4 teaspoon salt
Place all ingredients in a high-speed blender. Continue to add water one tablespoon at a time until you get the cashews at the desired consistency. Serve. To store: place in a container or squeeze bottle and keep refrigerated. As it cools, the cream will thicken up. Before serving, add water and stir until it’s back to the desired consistency.