Creamy Vegan Mushroom Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

1. 1.Sauté the vegetables

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

2. 2.Cook the mushrooms

   Add the mushrooms to the pot and cook until they release their moisture and become tender, about 8-10 minutes.

3. 3.Blend the soup

   Drain the soaked cashews and add them to a blender along with the vegetable broth, thyme, salt, and pepper. Blend until completely smooth and creamy.

4. 4.Simmer the soup

   Pour the cashew mixture into the pot with the mushrooms and onions. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

5. 5.Serve

   Serve hot, garnished with fresh parsley, if desired.

Nutritional Information

Equipment

• Large pot or Dutch oven
• Blender

Tips

• For a richer flavor, use a variety of mushrooms, such as shiitake or oyster mushrooms.
• If you don't have time to soak the cashews, you can boil them for 10 minutes to soften them.
• Adjust the amount of salt and pepper to your taste.
• For a smoother soup, use an immersion blender to blend the soup directly in the pot before simmering.

Frequently Asked Questions