Healthy Creamy Mushroom Soup Recipe | Dairy Free [RECIPE]
If you love mushrooms then this soup is for you. Its crazy good and you dont have to feel bad about eating too much. This is a vegan healthy version to a regular creamy soup which can leave you feeling heavy and tired after eating it. I soak and blend raw cashews with water creating an awesome cashew cream, and the mushrooms alone are so flavourful that there is no need for vegetable stock.
INGREDIENTS
- 1.5lb Brown mushrooms
- 3 tsp grape seed oil
- 1 large onion
- 1 cup leeks (shopped up)
- 3-4 garlic loves
- 6 cups water
- 2 bay leafs
- juice of 1/2 lemon
- 2 tbs summer savory
- 2 tbs oregano
- 1tsp worcestershire sauce
- salt and pepper to taste.
Cashew cream – 1/4 cup raw cashews soaked in 1 cup hot water for 15 minutes
INSTRUCTIONS
In a large pot saute onions, leeks and garlic till soft, then add mushrooms, worcestershire sauce and cook for another 5 minutes.
Add bay leafs water and let simmer for 20 minutes. While simmering drain cashews and blend with 1 cup filtered water till smooth.
I like to blend 1/2 the mushroom soup in a blender till creamy and then add it back to the other half ..making it a chunky but creamy soup. If you like a your soup all creamy , then blend it all till smooth. Now add cashew cream, summer savoury , oregano and lemon juice! I usually enjoy this soup with a salad and a crusty slice of gluten free bread (rubbed with some garlic)
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