Rosemary and Garlic Mushroom Vegan Soup

Mushroom soup isn’t exactly renowned for being an extraordinarily pretty thing. It’s usually grey, the type of grey that lines the skies just as you step out your flat in a great Spring outfit ensemble. Ominous, dark and depressing, grey isn’t a nice colour.

But this soup is different. It is completely and utterly vegan, which is good news for my friend Georgia, who is contemplating going over to the vegetable side, and asked me to make a vegan recipe a while back. This little bowl of goodness tastes just as good as cream of mushroom, without getting all heavy on the cream. Instead, the soup is lightened with home-made cashew cream, a blend of nuts and water to the thickness of single cream. Totally natural, totally creamy and it’s been nowhere near a cow. Food magic!

This vegan soup is enhanced with all types of natural flavours. Pungent garlic, the fungi’s best friend (arf) is thrown in alongside woody rosemary, to give a great herby flavour. Plus a zing of lemon zest will put a spring in your step alongside a very-Italian drizzle of olive oil and some fresh rosemary needles. This soup is pretty and tasty and quite possibly 100% nicer than the tinned stuff. Go fresh, natural and vegan this March. Make Soup!

 

Recipe adapted and inspired by Joy the Baker

 

You Will Need

1 tablespoon olive oil

1 white onion, finely chopped

3 garlic cloves, crushed

1 rosemary sprig, stalk removed and finely chopped

700g mushrooms, sliced

600ml vegetable stock

¼ pint plain cashew nuts

¼ pint water

Zest of 1 lemon

Plenty of salt and pepper

Olive oil and rosemary needles to finish

Place a large saucepan over a medium heat and add the olive oil. Throw the chopped onion into the pan and cook slowly for around 7-8 minutes until translucent and golden. Add the garlic and the rosemary and cook for a further minute.

Throw all of the sliced mushrooms into the pan and cook down for around five minutes, turning every so often to fully incorporate the onion mixture with the mushrooms. Pour over the stock and leave to simmer for 15 minutes.

To make the cashew cream, fill a measuring jug with cashews up to ¼ pint. Add ¼ pint of cold water and leave to soak for 5 minutes. Using a hand blender, carefully blitz until the mixture is smooth and resembles single cream. Set aside.

Once the mushrooms have cooked, remove from the heat and blend the soup until smooth. Stir through the cashew cream and season generously with salt and pepper and the lemon zest. Place back on the heat to warm through.

To serve, plate up into bowls and top with fresh rosemary needles and a drizzle of olive oil.

 

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