Mushroom and chickpea soup with cashew cream

Mushroom and chickpea soup with cashew cream
Print

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; sautΓ© 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 200Β°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 200Β°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.


Related Posts

Spinach, green pea and coconut cream soup

Spinach, green pea and coconut cream soup

This fantastic and very filling soup is very nutritious and really easy to make. The green peas give the soup a slightly sweet taste and coconut milk makes it really creamy. Definitely a great way to eat your greens. Print Spinach, green pea and coconut […]

Rainbow unicorn cheesecake

Rainbow unicorn cheesecake

Print Rainbow unicorn cheesecake Ingredients Crust 60 g almonds roasted 30 g cashews 10 g shredded coconut 1 tablespoon agave 1 tablespoon coconut oil Butterfly pea flower layer 100 g cashews previously soaked for minimum 4 hours 4 tablespoons coconut oil 2-3 tablespoons agave juice […]