This vegan mushroom soup could not be more simple to make. All you need is your favourite mushrooms, some onion, olive oil and a blender / food processor / nutri-ninja (to get the silky smooth texture). I could eat this every week without getting sick of the taste it’s that good. Add a handful of raw cashews before blending if you like it creamy.
“Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health”. Paul Stamets
Serves 4 in small entree sized bowls
500g mushrooms (whichever type you like – I like cup mushrooms)
1 brown onion
2 cups vegetable stock
handful of raw cashews
What do I do now?
Peel and dice the onion and lightly fry in some olive oil.
Add the diced mushrooms to the onion mix and cook for about 5 minutes until soft.
Place the mushroom mix and the vegetable stock in a pot and simmer for about 15 minutes.
Cool before blending and add the cashews for a creamy texture.
Anything else I should know?
You can add garlic or some fresh herbs to enhance the flavour.
I like to let the mushrooms do all the talking.
You can freeze this for later.