Cream of Mushroom Soup
Serves 415 mins prep20 mins cook
This creamy, dreamy, and totally vegan Cream of Mushroom Soup is hearty and full of flavor, featuring sliced mushrooms, cashew nuts, and a blend of aromatic herbs like thyme and rosemary. Perfect for a warm, comforting meal!
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What you need
Instructions
1: In a pan, pour olive oil, add the dried herbs, and saute on low heat. 2: Add the sliced mushrooms and saute on high heat until all the water is evaporated and the mushrooms start to develop some colour. 3: Add minced garlic and onions and saute until the onions turn aromatic and translucent. 4: Take half the mixture and add it to a blender along with cashew nuts and water, blend into a smooth paste and add it back to the pot. 5: Pour in additional water and bring it to a boil. 6: Add salt, soy sauce, and black pepper powder. 7: Cook soup for 2-3 more minutes or until the raw flavour of cashews disappears. 8: Turn off the heat and garnish with spring onion greens.View original recipe