Summer Mushroom Soup (Vegan)

Eating soup in summertime doesn’t sound appetizing but the cashew milk substitution made it very light and the basil topping made it refreshing.  It’s definitely not your traditional mushroom soup so that’s why I’m calling it “Summer Mushroom Soup”.  Hope you enjoy as much as I did!

Very special thank you to Gruger Market for the mushrooms!

FullSizeRender (2)Ingredients

For the Soup

1/2 yellow cooking onion, minced

7-8 garlic cloves, minced

2 cups king oyster mushrooms, chopped

2 tbsp organic, virgin coconut oil

2 cups unsweetened cashew milk

2 cups vegetable stock

1/2 tsp salt

Topping

1/2 yellow cooking onion, thinly sliced

3 garlic cloves, minced

1 cup king oyster mushrooms, peeled (see photo below)

1 tsp coconut oil

1 tbsp freshly chopped basil

 

For the soup:  In a medium sauce pan, sauté onions, garlic and mushrooms in coconut oil on low for 10 minutes or until soft and then add salt.  Add cashew milk and stock and bring to a low simmer.  Transfer soup to blender and blend on a low setting for 30 seconds.

For the topping:

FullSizeRender (3)

In a medium fry pan, bring to a medium high heat and add coconut oil.  Fry onions, garlic and peeled mushrooms until crispy.

Top with fresh basil and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s