Cookbooks, Reviews

Raw Avocado Lime Soup + Sour Cream

I decided to go raw for couple of days in February. I wanted something that involves a soft, creamy and refreshing soup. When you do a few-day to a week cleanse, your system needs to re-adjust to solid foods. So I found a perfect recipe for a raw avocado lime soup & sour cream from London-based Raw Chef Russell James‘s eBook, Mexican-Style Raw Food Recipes. I am a fan of Raw Chef Russell James’ raw food recipes, and I hope one day I will attend his course in London.

raw-avocado-soup

Here is a snippet of Raw Chef Russell’s biography:

Born in the south of England Russell spent most of his teens and early to mid 20s working in various jobs such as fast food restaurants, manager in a supermarket and as a driving instructor. It wasn’t until the age of 28 in 2004 when he was in Koh Samui, Thailand, doing a fast to clear up the skin problem that had developed during his time at the fast food restaurant that he discovered raw food.

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The recipe is from Russell James’s eBook, Mexican-Style Raw Food Recipes. The avocado-lime soup has an interesting flavor. I could taste the cumin and cucumber slightly from the soup. It’s creamy, and less thick than an ordinary guacamole. I prefer to use a warm-hot water so the soup would be warm to eat. Instead I saved the leftovers as a “dressing” for the kale salad.

I found his raw sour cream slightly sweet and tart with gritty texture, but I like it so far especially on its own. It reminds me of cottage cheese but in a creamy, nutty way. It is a fairly large portion for sour cream (about 2 1/2 – 3 cups). If you are using it for the soup, I would suggest using half of the recipe.

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