This healthy soup made with roasted mushrooms and cashews is rich, comforting, and full of flavor. When you mix cashews and mushrooms together, you get a velvety texture that will keep you warm on a cold day.
Ingredients: 2 cups cashews, soaked for 4-6 hours or overnight. 1 onion, chopped. 3 garlic cloves, minced. 1 lb mushrooms, sliced. 4 cups vegetable broth. 1 cup water. 1 tsp thyme. Salt and pepper, to taste. 2 tbsp olive oil.
Instructions: Preheat oven to 400F 200C. Spread sliced mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until mushrooms are golden brown. In a large pot, heat olive oil over medium heat. Add onion and garlic, and saut until softened, about 5 minutes. Add soaked cashews, roasted mushrooms, thyme, vegetable broth, and water to the pot. Bring to a simmer and cook for 15-20 minutes. Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with additional thyme if desired.
Prep Time: 20 minutes
Cook Time: 30 minutes
Conservatories In Essex Kent
