Today we celebrate the coming of autumn with a bowl of velvety soup made with thyme-roasted king oyster and shiitake mushrooms and topped with a leek pureé.
Of all the delicious varieties of mushrooms, king oyster's have quickly become one of our favourites. They have a robust flavour and an incredibly firm texture that pairs well with "soft-flesh" mushrooms.
What's great about this recipe is that it's prepared without cream, milk, or butter, and it's, therefore, dairy-free and vegan.
Instead of cream, we used soaked and blended cashew nuts. Cashews are a great source of plant-based, healthy unsaturated fats, and they also enrich the soup with their rich, nutty, almost "cheese"-like flavour.
To make this recipe even healthier, we added a generous amount of white beans, which boost the dish with fibres and proteins.
We designed this recipe to be as diet-friendly as possible. Each portion has less than 340 kcal, and it provides two servings of vegetables, 30% of your protein RDI, healthy fats, and 50% of your fibres RDI.
So, whether you are on a weight-loss plan, have a dairy intolerance, or are following a plant-based diet, this soup will be perfect for you!