Roasted garlic, mushroom and rosemary soup with cashew cream (vegan)

Tinks, this one is for you.

Mushrooms? Bleurgh.

Mushroom soup? Double bleurgh.


In the past I was convinced that mushrooms were grotesque, malformed spies, sent from Hades’ fiery underworld to torment and repulse.

I have since, however, had a change of heart. And this soup has sealed the deal.

The soup, guys, is f***ing dope.

  • It’s not expensive to make.
  • It’s a low maintance meal – not much faffing involved.
  • It only used one pot and one griddle pan.
  • It tastes so. dang. good.

The cashew cream is very much optional. The soup is already very creamy, so doesn’t ‘need’ the cashew cream. I like enjoy playing with my food, apparently.

Anyway, the cashew cream…urgh. So, I used to have disposable pipettes for decorating food, but I must have thrown them out when I moved. D’oh. The design looks like astrocytes. Or fat ladies dancing. You decide.

Roasted garlic, mushroom and rosemary soup

  • Servings: 3-4
  • Print

Preparation time: 5-10 minutes

Cooking time: ~50 minutes

Serve with: Bread and gratitude.

Freezes well? Yezzzir.

Ingredients

  • 600g of mushrooms – I used 50/50 close-cup/chestnut
  • 1-2 sprigs of rosemary
  • 2 white onions
  • 4 cloves of garlic – skin still on
  • 2 stock cubes
  • A small glug of oil

Method

  1. Chop your onions and tear up/chop your mushrooms.
  2. Add a small glug of oil to a deep pot, heat, then add the chopped onions. Keep on a low heat until the onions have softened.
  3. Add 1/2 cup of water, then add your sprigs of rosemary. Keep the sprigs whole!
  4. After a minute or two, add your mushrooms.
  5. Dissolve 2 stock cubes in 1 litre of boiling water, then add this to the pot with the onion, mushroom and rosemary.
  6. In the meantime, use a griddle pan to roast your garlic. Heat up a griddle pan on the hob, then add your cloves of garlic (skin on), then leave until the skin has darkened and blistered. This will take 5-10 minutes.
  7. Once ‘roasted’. Remove the garlic from the skins, then add to the soup pot.
  8. Let the onion, mushroom etc. bubble away for 40 minutes or so over a low-medium heat.
  9. Remove from the heat. Fish out the sprigs of rosemary – or at least the stalks!
  10. Blend. Enjoy.

Cashew cream

  • Servings: 2-3
  • Print

Preparation time: 0 minutes

Cooking time:  5-10 minutes.

Ingredients

  • 1/4 cup of cashews
  • Pinch of salt
  • Pinch of cinnamon

Method

  1. Either soak your cashews overnight, or boil them on the hob for 5-10 minutes until soft.
  2. Discard most of the water.
  3. Add cashews, salt and cinnamon to the blender.
  4. Blitz until creamy.

Happy eating beauties!

Your lass,

Cat x

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