Vegan Cream of Mushroom Soup
The perfect soup to get you through the rainy winter. The mushrooms bring rich umami flavor while cashews give it a creamy texture that is somehow still vegan.
Equipment
- Large pot
- Blender
Ingredients
- ¼ cup olive oil, or ghee
- 1 onion, white or yellow
- 4 cloves garlic, chopped
- 3 carrots, chopped
- 1 lb. cremini mushrooms, chopped
- ¼ lb. shiitake or lion's mane mushrooms, chopped (optional)
- 5 cups vegetable broth or water, (or chicken stock)
- 1 Tbsp kosher salt
- 4 sprigs fresh thyme, leaves removed from stem
- 3 sprigs fresh rosemary, leaves removed from stems
- 1 tsp ground black pepper
- ¾ cup raw cashews
- ¼ cup parsley leaves, roughly chopped
Instructions
- Head ¼ cup olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until it is soft and translucent, about 5 minutes.
- Add in the chopped 4 cloves garlic, 3 carrots, 1 lb cremini mushrooms, and optional ¼ lb shiitake or lion's mane mushrooms. Sauté for another 5 minutes.
- Pour in 5 cups of vegetable broth or water, as well as 1 Tbsp Kosher salt, 4 sprigs thyme and 3 sprigs rosemary, stems removed. Cover and simmer for 25-30 minutes
- Remove from heat. Ladle 2 cups of the soup into a blender along with 1 tsp black pepper and ¾ cup raw cashews. Blend on high until the mixture is smooth and creamy. Transfer cashew cream soup to a new pot.
- Working in batches, puree the remaining soup and add to the cashew cream. Simmer for an additional 5 minutes. Season to taste and garnish with fresh parsley and a drizzle of olive oil.
Notes
Serve as a side dish, or with some toasted bread as a main course.
Nutrition
Calories: 216kcalCarbohydrates: 15gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1193mgPotassium: 640mgFiber: 3gSugar: 5gVitamin A: 5099IUVitamin C: 4mgCalcium: 40mgIron: 2mg
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