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!