Description
Experience the rich and luxurious flavors of our Vegan Creamy Lentil and Mushroom Soup. This delightful dish is packed with hearty lentils and savory mushrooms, all enveloped in a velvety cashew cream that will warm your soul. Perfect for cozy nights or an elegant starter to your favorite meal.
Ingredients
– 1/2 cup raw cashews
– 1/4 cup olive oil
– 1 sweet onion, finely chopped
– 3 cloves garlic, finely chopped
– 1 1/2 lbs cremini mushrooms, sliced
– 1/4 cup all-purpose flour
– 1 1/2 cups cooked lentils
– 2 glasses vegetable broth
– 6 sprigs thyme, tied with twine
– 2 bay leaves
– 1 teaspoon sea salt
– 1/4 teaspoon pepper
– 1 tablespoon miso, white or red
Instructions
1. In a small bowl, pour boiling water over the cashews to soak. Set aside.
2. In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic, cooking for about 7 minutes until onions soften, stirring frequently.
3. Add sliced mushrooms and cook for 5 to 7 minutes. Sprinkle with flour, mixing well. Cook for another 2 minutes.
4. Pour in 1/2 cup of vegetable broth and add cooked lentils, thyme, bay leaves, salt, and pepper. Simmer for 5 minutes, then add remaining broth. Cover and let it simmer for 10 to 15 minutes.
5. While the soup simmers, prepare the cashew cream by draining the cashews and blending them with miso and 3/4 cup fresh water in a high-speed blender until smooth and creamy.
6. Reduce heat and stir in the cashew cream. Mix until thoroughly combined. Remove thyme and bay leaves before serving.