Cashew Soup with Mushrooms Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6 servings
-
Calories
270 kcal
-
Course
Soup
-
Cuisine
North American
Cashew Soup with Mushrooms Recipe
Description
The Cashew Soup with Mushrooms Recipe uses raw cashews soaked for up to 24 hours to create a base that, when blended with browned mushrooms cooked alongside minced onion and garlic, becomes a creamy, nutty soup. The sautéed mushrooms impart an earthy depth, complemented by thyme and black pepper. Cooking the mushrooms until they begin to brown intensifies their flavor before blending.
After blending, the soup is gently reheated and adjusted with salt and black pepper to balance its flavors. Its smooth consistency comes from the pureed cashews, lending a dairy-free creaminess. This soup makes a warm, comforting starter or light meal.
For an added touch, a drizzle of truffle oil can be added before serving to enhance the mushroom aroma and add a subtle luxury note.
Ingredients
- 2 cups cashew nuts raw
- 1 tablespoon olive oil
- 20 ounces mushrooms chopped
- ½ onion minced
- 2 cloves garlic minced
- 2 teaspoons salt or more, to taste, sea salt
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- 4 cups water divided
Instructions
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking)
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium, add the onion, and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more.
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them into your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
Notes
- A small drizzle of truffle oil can enhance the mushroom aroma if you want a more refined flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 794mg | 33% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
