Quick, aromatic and vegan mushroom soup, extra creamy thanks to fine cashews. Ideal for the colder season as a quick, filling meal. Vegan and gluten free.
Heat soup pot with frying oil on the stove. Sauté garlic and onion until translucent.
15 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 60 g red onion
Add mushrooms and sauté for another 3 minutes until translucent. Deglaze with vegetable stock. Add thyme sprigs, salt (optional) and pepper. Once the soup boils, turn down to medium heat and simmer for 15 minutes with the lid closed.
600 g Mushrooms, 1500 ml Vegetable broth, 4-5 Piece fresh thyme sprigs, Sea salt to taste, black pepper to taste
When the cooking time is over, put the soup in a blender. Please work carefully as the liquid is very hot, add cashews and blend until a creamy soup is formed. Alternatively, use a magic wand or other hand blender. NOTE: The soup does not have to be completely pureed, you can leave some whole pieces.
50 g Cashews
Divide soup into plates, (optionally) garnish with black sesame seeds, chili flakes and fresh thyme sprigs and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.