A bowl of this creamy and hearty mushroom soup is perfect for warming up on a cold day.
We blended thyme-roasted mushrooms with cashews and beans and then topped all with a leek purée.
Slice the mushrooms and season with thyme, salt, half of the oil, and crushed garlic. Then, roast them for 15 minutes at 190°C (375°F).
Meanwhile, soak the cashew nuts in a bowl with warm water.
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Sizzle sliced leeks with chopped shallots and the remaining oil in a saucepan. Cover with water and cook until soft.
Then, blitz all in a food processor to make a smooth purée.
Now, add the beans and cashews to the saucepan. Tip in the mushrooms, saving some for garnishing, cover with water, and simmer for 10 minutes.
Blend the soup until it's smooth and creamy and then stir in the lime juice.
Finally, divide the soup among bowls, top with the leek purée and roasted mushrooms, and season with pepper.