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Chilled Avocado & Beetroot Soup

Updated: Jun 7, 2018

Avocado Beet Soup

Straight from Cashew Kitchen | Serves: 2 | Time: About 15 min


3 celery stalks, roughly chopped 2 #avocados, stoned 1 #cucumber, roughly chopped 1 #beet, peeled & grated 1 shallot, chopped 1 clove garlic, minced 4 sun-dried tomatoes 4 soft dates, pitted 1 lemon, juice 3 tbsp EVO 2 tbsp tamari soy (I used coconut aminos) 1 1/2 tbsp apple cider vinegar pinch of cayenne pepper salt & pepper, to taste cold water, to desired consistency

To serve: fresh oregano, seeds of choice, drizzle of EVO


Roughly chop cucumber, celery & avocado. Also chop shallot and mince garlic. Peel the beetroot and grate it roughly (if you have a high-speed blender you can simply chop it). Remove kernels from the dates. Throw it all into the blender, along with sun-dried tomatoes (pre-soak in hot water for 10 min if they are completely dry), lemon juice, olive oil, tamari, apple cider vinegar and spices. Mix until creamy and smooth. Season to taste with salt & pepper, and add water if you want a thinner consistency.

What I ate and drank today (2/11/2018):

~64 oz. of water

Kashi cereal with almond milk

Peanut butter sandwich

Sample of beet soup



~2.5 miles of walking

What I ate and drank today (2/10/2018):

~64 oz. of water

Bloody Marys

White Wine

Brunch: Turkish small plates

Leftover cauliflower pizza


~2 miles of walking

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