Saturday, June 12, 2010
Cold Beet Cream Soup
1 medium size beet, peeled and cubed
1 small apple, peeled and cubed
Slice of ginger, peeled and chopped
½ avocado, peeled
½ tsp lemon juice
½ tsp salt
¼ tsp ground coriander
1 ¾ cup cold water
For 4 cups of soup, serves 4
Combine all ingredients in blender and mix until smooth. Pour into serving bowls, sprinkle with freshly grated black pepper and garnish with fresh herbs or/and soy cream. For a nutritious lunch serve it with coarsely grated smoked tofu and bread croutons.
If your blender is not strong enough, grate all vegetables in food processor transfer it to blender, add water and mix until smooth.