During the wet season, which now affects most of eastern and central South Africa, everyone craves good food and prefers to spend their time inside. Try some of this vegan creamy cashew and mushroom soup when you’re bundled up on the couch. Soup with mushrooms and sage is delicious, and it would be perfect for a vegan or vegetarian to enjoy while watching their favourite programmes or movies from home. Anybody may appreciate the wonderful flavours and varied textures that are there.
Vegan creamy cashew and mushroom soup suggestions
Oil may be used to cook the mushrooms, but dry-frying yields a crispier texture, particularly when salt is also used. To prevent the cashew puree from exploding all over the kitchen, be careful to release the steam from the blender. The soup and cashew nuts combine to create a silky, indulgent texture. You may eat it with some crusty bread on the side, and the texture is enhanced by the mushrooms and the crispy sage leaves.
Enjoy this Vegan creamy cashew and mushroom soup during the rainy season whether you are following a vegan or vegetarian diet, or if you are simply in the mood for a delicious vegetable soup.
Vegan creamy cashew and mushroom soup recipe
Course: Main, Side
Cuisine: Global
Difficulty: Easy
Servings: 4-6 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients
-
650g mixed mushrooms (big browns, portabellos, portabellinis, buttons etc)
-
1 large onion, finely diced
-
2 cloves garlic, minced
-
2 tbsp. sherry vinegar
-
1 tbsp. white miso paste
-
1 tbsp. fresh sage leaves, minced
-
1 litre vegetable or mushroom stock
-
80g raw cashew nuts
- Crispy sage leaves
-
1 handful fresh sage leaves
-
¼ cup olive oil
- Extras
-
olive oil, for cooking
-
salt and pepper, to taste
Method
- Roughly chop the different mushrooms.
- Heat a drizzle of olive oil in a large Dutch oven or pot.
- Add mushrooms and cook, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated. Scoop out a few golden brown mushrooms for topping the soup when serving. Set aside.
- Add onion and cook until softened. Add garlic and cook until fragrant. Add vinegar and cook for 2 minutes.
- Pour in the stock, and bring to a gentle simmer.
- Stir in the miso paste and season with salt and pepper. Simmer for 5 minutes for all the flavours to come together.
- Place cashew nuts in the jug of a blender. Scoop out half of the soup and add it to the blender.
- Begin blending on very low speed and work up to high until the soup is completely smooth. (Be careful when blending hot liquids – make sure you allow the steam to escape out the top of the jug)
- Return the blended soup to the pot, and stir to combine. Taste to adjust seasoning.
- Crispy sage leaves
- Place the ¼ cup olive oil in a small saucepan.
- Heat until a test leaf sizzles immediately in the oil.
- Fry a few sage leaves at a time until crisp, ± 10 seconds.
- Transfer quickly with a fork, before they brown, to a tray lined with paper towel. Sprinkle generously with salt.
- Serving
- Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper. Enjoy!