4 years ago5,000+ Views
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!
Never had avocado in soup before. Interesting idea and combination.
That mushroom marinade sounds amazing!!
This sounds so filling and I love that this won't be a salty soup, that's my biggest pet peeve!
I love the miso paste in there. It adds a salty taste without being overwhelming.
I love putting avocado on my corn soup but I've never mixed them all together like this before!