mushroom soup

Today, I really wanted something for my lunch that was warm and comforting. It can often be hard to make a soup that also fills you up and prepares you for the rest of your day. With this soup, I added in some cashews, to provide some more energy with this dish, as well as adding a subtly creamy taste. For a further kick, I also stirred in a tsp of spirulina powder, which always gives me a nice energy boost. You don’t have to add this in though! This soup would also work well as an appetiser, as it still manages to taste light as well as being comforting.

mushroom soup

serves about 3-4

ingredients

5 cups (1 litre + 250ml) water

300g mushrooms (about 9-10)

2 sticks celery

1 onion

3 garlic cloves

1/4 cup (35g) cashews

1 tsp yeast extract

1 tsp vegetable stock powder

2 tsp dried oregano

1/4 tsp smoked paprika

salt and pepper, to taste – be generous with these

* Optional – if you want a real health kick, try stirring in 1-2 tsp spirulina!

method

1. Firstly, peel and finely slice your onion. Then, roughly chop mushrooms and celery and add into pan with water. Throw in your garlic cloves, and cook on a medium-high heat for about 15 minutes.

2. After this, remove from the heat and set aside to cool for about 5 minutes.

3. Add the cashews into a blender, and then pour your soup on top. Blend for about a minute or so, or until smooth. Pour the soup back into your pan, and place on a low-medium heat.

4. Add in the yeast extract, vegetable stock, oregano, paprika and salt and pepper. Allow to heat up and for the flavours to develop for about a further 10 minutes. Remove from the heat and pour into bowls to serve.