Hey, Sunny people!

Spring is coming and the creation of the recipe for beetroot-avocado soup is a sign of my impatience, as well as a foretaste of this wonder time.

This is very light dish, which is perfectly suitable for summer time. It is chilled cream soup, which is made for few minutes in food processor. Very tasty and nourishing at the same time.

The recipe was created specially for my Cooking Workshop, where I presented spring dishes and the soup was leading dish of the event. I have good reviews for the soup and I am pleased to share this masterpiece with you to brighten up your spring expectation.

COURSE: Lunch, Dinner

CUISINE: Plant-based, Vegan, Gluten-free, Raw

PREP TIME: 5 min



CALORIES  /for soup: 227 calories (carbs 18g, protein 6g, fats 16g)

/for cream: 170 calories (carbs 10g, protein 4g, fats 14g)


  • Beetroot (cooked) – 50g
  • Avocado – 40g
  • Cucumber – 30g
  • Celery – 25g
  • Sun-dried tomatoes – 1 piece
  • Lemon juice – 1 tsp
  • Soy sauce – 1 tsp
  • Apple vinegar – 1 tsp
  • Olive oil – 1 tsp
  • Garlic – 1/4 clove
  • Maple syrup – 1/3 tsp
  • Water – 150 ml
  • Hemp seed hearts – 1 tbsp
  • Salt & pepper – to taste


  • Cashew nuts – 25g
  • Avocado – 15g
  • Parsley – 1 sprig
  • Apple vinegar – 1/3 tsp
  • Salt – to taste

! For more servings multiply the ingredients by the number of portions.



You will need your food processor for both cooking parts.

  1. For the soup, blend together all ingredients in two steps: first of all, blend all ingredients besides vegetables until smooth. as a second step, add to blended liquid all vegetables and finish blending until it’s creamy.
  2. For the cream, blend all ingredients together until smooth, but add parsley in the end of blending (10 seconds before you finish blending).
  3. Serve your soup in a bowl with 1-2 tablespoons of cream, hemp seeds on top and beetroot chips as a garnish:

Enjoy the spring in your bowl!

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