Raw cream mushroom soup

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Cooking time: 20 min

Servings 4

This is a very tasty and satisfying raw food soup. You can cook it at any time of the year, serving it chilled in the heat or slightly warmed up in the cold season. Cashews can be dispensed with, although this is not desirable - they serve as a creamy soup base, much like the cream in creamy traditional soups. Without them, the dish will still work, but the taste will be slightly different.

Cashew

1 cups
Water

16 tbsp.
Champignon

2 cups
Zucchini

2 cups
Lemon juice

2 tbsp.
Salt, pepper, spices

to taste

Calories

226 kcal
Protein

6 g
Fat

11 g
Carbohydrates

22 g

Peel the zucchini. Chop it into small cubes.
Place all the soup ingredients in a blender. Pour in water.
Turn the blender on at maximum power for 2 minutes. The soup is ready!

How to survive lemon juice?

To get juice, the main thing you need to do is cut the lemon length ways, not across. Since the juice squeeze out better when the fruit divide in length. This is due to the fact that the area of the bare pulp becomes larger, so the juice comes out better.