Mushroom and chickpea soup with cashew cream

Mushroom and chickpea soup with cashew cream

 

Mushroom and chickpea soup with cashew cream

Ingredients

Soup

  • 500 g mushrooms chopped
  • 1 medium onion chopped
  • 1 cup chickpeas cooked
  • 2 cups water
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt to taste

Cashew cream

  • 50 g cashews previously soaked for 4 hours
  • 2 cups almond milk or any other alternative
  • 2 tablespoons tapioca flour
  • 1 clove garlic
  • juice of 1/2 lemon
  • salt to taste

Roasted mushrooms

  • 250 g mushrooms
  • 1 tablespoon olive oil
  • salt to taste

Instructions

Soup

  1. Heat olive oil in a large skillet over medium heat. Add onions, mushrooms, and garlic; sauté 5 minutes, stirring frequently.
  2. Now add water and chickpeas and cook for approx. 25 min until the mushrooms are tender. Adjust seasonings.

Cashew cream

  1. Place everything into a high-powered blender and blend on high speed until smooth.
  2. Now add cashew cream to the soup and puree the soup completely using an immersion blender. 
  3. Cook for another 5 minutes, stirring constantly until the soup starts to thicken. Let it simmer for a few minutes on low heat.

Roasted mushrooms

  1. Preheat oven to 200°C. Put mushrooms in a bowl. Add olive oil and salt and stir a few times. 
  2. Spread on a baking sheet and roast at 200°C, until tender and browned for 20-25 minutes, depending on a size.

Serving suggestion

  1. Pour the soup into bowls, garnish with chopped parsley or chives and roasted mushrooms.


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