Vegan creamy cashew and mushroom soup for lunch or dinner

• Vegan creamy cashew and mushroom soup tips
• Vegan creamy cashew and mushroom soup recipe
• Did you make this recipe?
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With the rainy seasonhitting central South Africa as well as the Eastern coast, everybody wants to stay indoors and eat some hearty food. While you’re snuggled-up, you might want to try our vegan creamy cashew and mushroom soup. If you’re following a vegan or vegetarian diet, you might love this mushroom and sage soup while snuggled up watching your favourite movies or TV shows. It’s full of great falvours and textures anybody can enjoy.

Vegan creamy cashew and mushroom soup tips

The mushrooms can be cooked with oil but dry-frying gives them a crispier consistency, especially with the addition of salt. When making the cashew puree, make sure to let the steam out of the blender so that it doesn’t go everywhere. Thanks to the soup and cashew nuts, the consistency is creamy and luxurious. The mushrooms along with the crispy sage leaves add to the texture and you can enjoy it along with some crusty bread on the side.

If you’re following a vegan/vegetarian diet or just want a great vegetable soup, try our Vegan creamy cashew and mushroom soup while it rains.

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Vegan creamy cashew and mushroom soup recipe

0 from 0 votes Recipe by South African Mushroom Farmers’ Association Course: Main, SideCuisine: GlobalDifficulty: Easy Servings

4-6

servingsPrep time

15

minutesCooking time

30

minutesTotal time

45

minutes

Ingredients

650 g mixed mushrooms (big browns, portabellos, portabellinis, buttons etc)

1 large onion, finely diced

2 cloves garlic, minced

2 tbsp sherry vinegar

1 tbsp white miso paste

1 tbsp fresh sage leaves, minced

1 litre vegetable or mushroom stock

80 g raw cashew nuts

• Crispy sage leaves

1 handful fresh sage leaves

¼ cup olive oil

• Extras

olive oil, for cooking

salt and pepper, to taste

Method

• Roughly chop the different mushrooms.
• Heat a drizzle of olive oil in a large Dutch oven or pot.
• Add mushrooms and cook, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated. Scoop out a few golden brown mushrooms for topping the soup when serving. Set aside.
• Add onion and cook until softened. Add garlic and cook until fragrant. Add vinegar and cook for 2 minutes.
• Pour in the stock, and bring to a gentle simmer.
• Stir in the miso paste and season with salt and pepper. Simmer for 5 minutes for all the flavours to come together.
• Place cashew nuts in the jug of a blender. Scoop out half of the soup and add it to the blender.
• Begin blending on very low speed and work up to high until the soup is completely smooth. (Be careful when blending hot liquids – make sure you allow the steam to escape out the top of the jug)
• Return the blended soup to the pot, and stir to combine. Taste to adjust seasoning.
• Crispy sage leaves
• Place the ¼ cup olive oil in a small saucepan.
• Heat until a test leaf sizzles immediately in the oil.
• Fry a few sage leaves at a time until crisp, ± 10 seconds.
• Transfer quickly with a fork, before they brown, to a tray lined with paper towel. Sprinkle generously with salt.
• Serving
• Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper. Enjoy!

Notes

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