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
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Preparation time: 5-10 minutes

Cooking time: ~50 minutes

Serve with: Bread and gratitude.

Freezes well? Yezzzir.


  • 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


  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
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Preparation time: 0 minutes

Cooking time:  5-10 minutes.


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


  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


Sunday’s missing ingredient: roasted radish (vegan)

Just trust me on this one.

Ahh-loughhh iiit.

A.k.a. Allow it.

Radish are ok. Roasted radish are delicious!

This came about when I found some reduced packets of radish. 14p per pack: I had to have them. I had no idea what I was going to do with them, but they were plants…and they were cheap…so into the basket they went.

Raw radish are hard, crunchy and really peppery. Once roasted, they are soft and juicy, and not very peppery at all! They really are tasty.

Roasted radish

  • Servings: 4 sides, or 2 decent portions
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Preparation time: 10 minutes

Cooking time: ~50 minutes

Serve with: Sunday roast. Mixed into a salad. On their own.

Freezes well? Eh, naw.


  • 800g radish (or as little/many as you like!)
  • A drizzle of oil
  • Coarse sea salt


  1. Wash yo’ veg. If you can be bothered.
  2. Pre-heat your oven to 180°C.
  3. Trim the heads and the tails off the radish.
  4. Cut the radish in half.
  5. Toss all the radish in a bowl with a drizzle of oil.
  6. Place the radish face down (white bit down) on a baking tray. Sprinkle over some course sea salt.
  7. Put in the oven until all roasted and shrinkly (~40-50 minutes).
  8. Remove from the oven.
  9. Enjoy!

And hey, if you decide that you want to make a meal entirely of radishes, you go right ahead. You’ll receive no judgement here…!

Now, get on it.

Your lass,

Cat x