Vegan Creamy Cashew Nut Mushroom Soup
A vegan friendly soup to have with nuts and mushrooms
Ingredients
For the soup
- 650 g mixed cultivated 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 l vegetable or mushroom stock
- ½ cup raw cashew nuts
Crispy sage leaves
- 1 handful fresh sage leaves
- ¼ cup olive oil
- olive oil for cooking
- salt and pepper to taste
Instructions
For the soup
- 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.
- Just before serving make some 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.
- Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper. Enjoy!