Description
A hearty and comforting mushroom soup made creamy with cashews and white beans, infused with fresh thyme for an earthy, fragrant flavor. Perfect for cozy meals, this wholesome dish is naturally dairy-free and versatile.
Ingredients
- 1 tablespoon olive oil
- 2 white onions, diced
- 2 celery sticks, diced
- 5 garlic cloves, chopped
- 500g mushrooms, roughly chopped
- A few sprigs of fresh thyme
- 1L chicken or vegetable stock
- 100g cashews, soaked and drained
- 1 tin (400g) white beans, drained and rinsed
- 150g wild mushrooms, sautéed (for serving)
- Extra thyme leaves (for garnish)
- A drizzle of olive oil (for garnish)
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onions and celery, sautéing for 6–8 minutes until softened.
- Stir in garlic and cook for 2–3 minutes.
- Add mushrooms and thyme, then pour in stock and add beans. Bring to a boil, reduce heat, and simmer for 12–15 minutes.
- Meanwhile, blend soaked cashews into a smooth cream.
- Stir cashew cream into the soup, then blend partially with an immersion blender, leaving some texture.
- Sauté wild mushrooms in olive oil and serve soup topped with wild mushrooms, thyme, and a drizzle of olive oil.
Notes
- Swap onions with leeks for a milder flavor.
- Add a splash of tamari or soy sauce for extra umami depth.
- For a lighter version, skip the cashews and blend some of the beans for creaminess.
- Stir in fresh spinach at the end for extra greens.
- Freezes well for up to 2 months—cool fully before freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: European
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 260
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
