I have been doing a lot of experimenting with soups. Unfortunately I keep forgetting to take pictures so have not been posting much this fall. This Arugala Soup is a fast and very tasty winner. I still have mixed feelings about avocados. They cannot be grown this far north so must be brought from Mexico. I have tried replacements for avocados in this dish without success. I am hoping one of you comes up with a local substitute for avocados.
Ingredients:
Blend everything together in a blender or food processor except the olive oil. Add the olive oil and blend for 3 seconds more. The nuts do not have to be soaked but if they are almonds, cashews, macadamias, hazelnut, Brazilnuts or sunflower seeds then soaking one to 8 hour helps but is not necessary, it just makes it creamier. The amount of each ingredient will vary, especially the water. I like thick so I use less water. This makes enough for one bowl of soup. I will triple or quadruple the amounts to make enough to last a few nights. Also anything can be added to the leftovers the next night to make something new. I like to add sprouts (any kind), nuts and any vegetables like turnips, squash, Jerusalem artichoke hearts, parsnips etc. that I have lying around this time of year for the second nights bowl. Also other greens will work such as Kale or Swiss Chard. Adding hot sauce or curry powder is fun too. Salud!
