How to make King Oyster Mushroom Soup

BY FOODACIOUSLY

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A bowl of this creamy and hearty mushroom soup is perfect for warming up on a cold day.

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We blended thyme-roasted mushrooms with cashews and beans and then topped all with a leek purée.

quick
dairyfree
glutenfree
vegan
fibrerich
lowcarbs
Step 1Part 1

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).

Step 1Part 2

Meanwhile, soak the cashew nuts in a bowl with warm water.

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Step 2Part 1

Sizzle sliced leeks with chopped shallots and the remaining oil in a saucepan. Cover with water and cook until soft.

Step 2Part 2

Then, blitz all in a food processor to make a smooth purée.

Step 3

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.

Step 4Part 1

Blend the soup until it's smooth and creamy and then stir in the lime juice.

Step 4Part 2

Finally, divide the soup among bowls, top with the leek purée and roasted mushrooms, and season with pepper.

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