Planet Veggie

Although my VonShef Soup Maker acts as a great blender, I’ve been lazy and have just chucked all my ingredients in, pressed the start button and buggered off to leave it to it. This method ends up with a smooth, creamy soup but slightly lacking in flavour with the onion and garlic not being fried first. This is only to be expected – after all, boiled onion doesn’t sound appetising, does it?

So, yesterday, I decided I’d had enough of creamy, yet bland, soup and took a bit more effort with the vegan cream of mushroom soup I’d decided to make. Yes, it meant more washing up but only one pan, so it’s not that much of a hassle and it was totally worth it.

I’ve made mushroom soup in the past (see here, here, here and here) but this one is definitely my favourite. I had a brainwave and wondered if cashews and soya milk would give it the creaminess some of my soups are lacking and yes, it certainly does. I usually use a potato to thicken my soups up but cashews are definitely the way to go in the future. Cashews will obviously add a lot of calories to a soup – if you’re bothered about that kind of thing – but they’re good calories and full of protein and apart from protein being good for you, it keeps you full up and this soup kept me full all afternoon.

Recipe: Vegan Cream of Mushroom Soup

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Cathy @ Planet Veggie

Recipe type: Soup

Cuisine: Vegan

Serves: 4

Ingredients

• 250g mushrooms, sliced
• 1 onion, chopped
• 2 cloves of garlic, crushed
• ½ cup cashews, soaked overnight or soaked in boiling water for 20 minutes
• 1 tbsp olive oil
• 500ml stock
• 1 tsp dried thyme
• salt and pepper for seasoning
• ½ cup soya milk

Instructions

1. If making in a soup maker:
   
2. Fry the onion and garlic in the olive oil for about 5 minutes, until soft.
3. Add the mushrooms and fry for a few more minutes.
4. Add the mushroom/onion mix and all the other ingredients to the soup maker except the soya milk.
5. Cook on the blending programme for 20 minutes.
6. Check the texture at the end, blend until smoother if necessary.
7. Add the soya milk and blend again to mix through.
   
8. If making on the hob:
   
9. Fry the onion and garlic in the olive oil for about 5 minutes, until soft.
10. Add the mushrooms and fry for a few more minutes.
11. Add the rest of the ingredients except the cashews and milk and simmer for about 20 minutes.
12. Add the cashews and milk and blend until smooth.

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