Vegan cream of mushroom soup
This cream of mushroom soup is vegan - so no cream! Instead, blended cashew nuts made this soup creamy without overpowering the delicate flavour of the mushrooms. I really enjoyed this and I'm not even vegan - more protein, less saturated fat and less cholesterol than normal cream-based soups!
The recipe and another photo are here
Serves 2
1/2 an onion, diced
2 cloves garlic, minced
20g butter
400g mushrooms, sliced
1 stock cube, made up with 500ml boiling water
Black pepper
30g raw, unsalted cashew nuts
4tbsp water
In a large saucepan, melt the butter and gently soften the onion and garlic over a low heat. After a few minutes, add the mushrooms and continue to cook slowly.
Meanwhile, add the cashew nuts and water to a blender, and process until smooth and creamy.
Add the stock to the mushrooms, and season with black pepper. Cook for a few more minutes.
Add the mushroom mix to the blender with the cashew cream, and blend into a smooth soup. Serve with crusty bread.
The recipe and another photo are here
Serves 2
1/2 an onion, diced
2 cloves garlic, minced
20g butter
400g mushrooms, sliced
1 stock cube, made up with 500ml boiling water
Black pepper
30g raw, unsalted cashew nuts
4tbsp water
In a large saucepan, melt the butter and gently soften the onion and garlic over a low heat. After a few minutes, add the mushrooms and continue to cook slowly.
Meanwhile, add the cashew nuts and water to a blender, and process until smooth and creamy.
Add the stock to the mushrooms, and season with black pepper. Cook for a few more minutes.
Add the mushroom mix to the blender with the cashew cream, and blend into a smooth soup. Serve with crusty bread.