Vegan Mushroom Soup With Cashews Recipe
This vegan mushroom soup with cashews is rich, creamy, and loaded with flavor from plenty of mushrooms and nutritional yeast.
Servings: 5
Calories: 269kcal
Equipment
- Blender or food processor
Ingredients
- 1 cup cashews
- 1 cup boiling water
- 3 tablespoons extra virgin olive oil
- 4 cups of chopped mushrooms
- 2 cups chopped onions
- 2 cloves chopped garlic
- 1 tablespoon fresh thyme leaves (or substitute 1 teaspoon dried thyme)
- 3 cups cold water, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
- Add 1 cup cashews and 1 cup boiling water to a bowl.
- Let the cashews soak for 1 hour, then drain and rinse.
- Add 3 tablespoons extra virgin olive oil to a large pot along with 4 cups of chopped mushrooms, 2 cups chopped onions, 2 cloves chopped garlic and 1 tablespoon fresh thyme leaves.
- Cook at medium heat, stirring frequently for 10 minutes or until golden and caramelized.
- Reserve a few mushroom to use as a garnish, if desired.
- Add the soaked cashews and 1 cup of cold water to a food processor or blender, then blend until smooth.
- Add the cooked mushrooms and onions to the food processor, then blend until smooth.
- Add the mushroom cashew purée back to the pot along with the remaining 2 cups of cold water, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons nutritional yeast, then simmer on low heat until the soup is hot.
Notes
- Store this soup in an airtight container in the fridge for up to five days or freeze it for up to three months.
Nutrition
Calories: 269kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 482mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg