Ingredients:
- 250g small mushrooms
- 1 big avocado
- 1/4 of a lemon
- 1tsp flax seed oil (optional)
- salt, pepper
- 1 and 1/2 cup water
Marinade: 3 tbsp olive oil, 2 cloves of garlic, 2 tbsp shoyu
Mix up the ingredients for marinade. Slice up the mushrooms, put them in the bowl and pour the marinade over. Massage the mushrooms well with the marinade and put in the fridge overnight.
Save some pieces for garnish and blend all mushrooms together with the avocado, water, lemon, seed oil, salt and pepper. Blend until nice and warmy. Pour into soup bowls and garnish with chopped red bell peppers, chive and mushroom pieces
Tips: You can even warm the soup on the stove, on very low heat while stirring, until it gets lukewarm.