↠ Vegan Mushroom Soup
With Fall right around the corner & the weather becoming more gloomy & the temperature dropping all we want is cozy sweaters, blankets, delicious warm baked good & of course comforting soups. Mushrooms have been one of my favourite ingredient items for the past couple of months. Fun Fact, I use to hate mushrooms! Since becoming Vegan. My whole food palate & taste buds have changed. At the beginning I had a hard time with certain food alternatives as I was having a hard time letting go of milk & yogurt. Now, I love anything almond or cashew based, or even coconut!
Let's get back to the mushrooms. Mushrooms are so so healthy for you. Their full of fiber, potassium, vitamin B & the vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Mushrooms are also a high in antioxidants!
I urge you to try this recipe even if you're not a big mushroom fan. I have a feeling you will enjoy it. With all the delicious thyme, oregano & rosemary you may not even notice that it's a mushroom soup!
This soup is just for you if you like mushrooms!
- 450g / 1lb fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button mushrooms)
- ½ small brown onion, peeled and diced
- 2 cloves garlic, minced
- 1 tbsp vegan margarine
- 4 cups mushroom OR vegetable broth/stock
- 1 cup cashews
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- Place cashews in a bowl of water and leave to soak or fast soak for 20 mins in boiling water.
- In a large pot, sauté the onion and garlic in vegan margarine for 3 - 5 minutes, until onions are translucent & sauté mushrooms except the Portobello.
- Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes.
- Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
- Add the cashew cream and dried herbs to the soup pot, stirring well to combine.
- Sauté Portobello separately & blend with emulsifier blender and add to the pot.
- Allow to simmer for another 20 - 30 minutes.
- Season with salt and pepper, serve with bread if you would lie. :)