Mushroom and chickpea soup with cashew cream
Heat olive oil in a large skillet over medium heat. Add onions, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Now add water and chickpeas and cook for approx. 25 min until the mushrooms are tender. Adjust seasonings.
Place everything into a high-powered blender and blend on high speed until smooth.
Now add cashew cream to the soup and puree the soup completely using an immersion blender. Cook for another 5 minutes, stirring constantly until the soup starts to thicken. Let it simmer for a few minutes on low heat.
Preheat oven to 200°C. Put mushrooms in a bowl. Add olive oil and salt and stir a few times. Spread on a baking sheet and roast at 200°C, until tender and browned for 20-25 minutes, depending on a size.
Pour the soup into bowls, garnish with chopped parsley or chives and roasted mushrooms.