A vibrant, nourishing raw soup made with yellow bell peppers, fresh herbs, and cashews. This creamy, no-cook recipe is rich, satisfying, and packed with plant-based goodness, perfect as a light meal or a nourishing bowl any time of day ✨🫑🌿
🍽️ Servings
1 serving (1 bowl)
🥣 Ingredients
🌱 Soup Base
🫑 187 g yellow bell pepper, chopped
🥒 70 g zucchini, chopped
🌰 70 g raw cashew nuts
🥑 43 g avocado
🌶️ 1 small green chili
🍋 Juice of ½ lemon (to taste)
🧂 Salt, to taste
⚫ Black pepper, to taste
💧 Small splash of water, if needed (for blending)
🌿 Fresh Herbs & Greens
🌿 Fresh coriander (cilantro), a small handful
🌿 Fresh mint leaves, a small handful
🌿 Fresh parsley, a small handful
🧅 Green onion (spring onion), a small amount
✨ Toppings
🫒 12 g extra virgin olive oil (about 0.86 tbsp)
🫒 10 g olives (black and/or green), sliced
🌿 Fresh mint, finely sliced (chiffonade)
🌀 Instructions
1️⃣ Prepare the ingredients
Roughly chop the yellow bell pepper, zucchini, green onion, herbs, and green chili.
2️⃣ Blend
Add the bell pepper, zucchini, cashews, avocado, herbs, green onion, chili, lemon juice, salt, and black pepper to a high-speed blender.
Blend until completely smooth and creamy, adding a small amount of water only if needed to reach your desired consistency.
3️⃣ Serve
Pour the soup into a bowl 🥣
Drizzle with extra virgin olive oil and garnish with sliced olives and fresh mint.
4️⃣ Enjoy immediately 😋
Serve fresh, or chill briefly for a refreshing gazpacho-style variation ❄️
📊 Nutritional Information
(per serving – approximate)
🔥 Calories: 628 kcal
🍞 Carbohydrates: 38.3 g
💪 Protein: 15.9 g
🥑 Fat: 49.8 g
📝 Notes
🌱 This soup is naturally raw, vegan, and gluten-free.
🌰 Cashews and olive oil add richness and satiety, making it a filling standalone meal.
🎯 Adjust lemon, salt, and herbs to taste for your ideal balance of freshness and depth.
