Coconut Cashew Butter Soup ~ Super Easy Recipe!

Coconut Cashew Butter Soup
serves 2 ~ $3.36 per serving

ingredients

  • 4 tablespoons coconut butter ($1.60)
  • 4 tablespoons cashew butter ($1.60) 
  • 1 1/2 cup water
  • 3 dates ($.60)
  • 2 tablespoons cilantro leaves ($.10) 
  • 1 clove garlic
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne
  • juice of one lime ($.50)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  •  1 cucumber, sliced into noodles ($.89)
  •  1/2 avocado, chopped ($.88)
  • 1 medium onion, minced
  • 2 stalks celery, minced ($.20)
  • small bunch cilantro leaves ($.05)
  • 1 cup cherry tomatoes, halved ($.30)
  • red pepper flakes
 
directions
  • In
    a blender, process the coconut butter, cashew butter (almond butter
    will work as well), water, dates, cilantro, garlic, red pepper flakes,
    cayenne, lime juice, salt and pepper. Puree until as smooth as possible.
  • Cut
    the cucumber into noodles and put in bowls with the avocado, celery,
    cilantro, and cherry tomatoes. Using a wire mesh strainer, strain the
    coconut and nut butter soup base. This will take out any larger pieces
    of dates or spices. A higher powered blender may make this step
    unnecessary. Add a sprinkle of red pepper flakes.

nutritional information 

calories: 537      fat: 44 gr      carbs: 33 gr      protein: 11 gr

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8 Comments

  1. Made this today and it was fantastic…I left out the onion and went light on the coconut and cashew butters – but it still tasted great!

  2. This soup is unbelievably delicious! We are making it for the second time this weekend, can't wait!

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