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Vegan Mushroom Soup
A hearty and healthy vegan soup.
2
Servings
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
Courses
Cuisines
Ingredients
Soup Base
Cashew Cream
Toppings
Steps
Soup Base
- Heat 1 tbsp olive oil in a pot over medium heat. Add onions and garlic, and sauté until onions are translucent, about 5 minutes.
- Add remaining tbsp olive oil and mushrooms to the pot. Cook until mushrooms are tender and browned, about 10 minutes.
- Add thyme and bay leaf to the pot and stir to coat everything.
- Pour veggie broth into the pot and bring everything to a boil. Reduce heat to a simmer and let cook for 10-15 minutes.
Cashew Cream
- Blend soaked cashews, water and nutritional yeast together in a blender until smooth. Set aside.
Blend Everything
- Remove bay leaf from the soup and discard.
- Use an immersion blender to blend the soup until desired consistency is reached. Alternatively, carefully transfer soup to a blender and blend in batches until smooth.
- Return soup to a pot and stir in cashew cream until evenly combined.
- Top with chopped parsley and serve hot.
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