Recipe: Vegan Mushroom Soup
Mushroom soup is a common starter in many western and fusion restaurants, but have you ever wondered if you could make it entirely plant-based?
Recipe: Vegan Mushroom Soup
Mushroom soup is a common starter in many western and fusion restaurants, but have you ever wondered if you could make it entirely plant-based?
Most non-vegan mushroom soups use heavy cream and dairy products. In this recipe, we will teach you how to avoid using dairy by using a simple trick with cashew nuts.
Benefits of Mushroom Soup
Mushroom Soup is made of the following ingredients:
Garlic: Regulates blood pressure and cholesterol
Olive oil: Similar benefits to basil, with the added benefit of Omega-3 which protects the brain
Onion: Regulates blood sugar, improves digestion and bone density
Potatoes: Packed with nutrients, anti-oxidants, and blood sugar regulating properties, this gluten-free tuber keeps you feeling full for longer
Cashews: Good for managing type-2 diabetes, may also help in weight loss
Black pepper: Combos with potatoes to regulate blood sugar, may also protect the brain from Alzheimer’s and dementia
Mushrooms: Prevents cancer, protects the brain, and is a good source of Vitamin D
Ingredients for Mushroom Soup
4 cups vegetable stock
220g mushrooms
1 yellow onion
2 cloves of garlic
½ a potato
¼ cup cashews
¼ cup water
Olive oil
Salt and pepper
Tools for Mushroom Soup
1 pot
1 blender
Preparing the Mushroom Soup
Clean the mushrooms with paper towel, then separate the stalk and caps of mushrooms and dice the mushrooms
Leave aside some mushrooms for later
Finely dice the onion and garlic
