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Barb Hodgens

15 minute creamy mushroom blender soup

Simple, fast, and flavourful.

Name: 15 minute creamy mushroom blender soup (vegan paleo)
Ingredients: 1 cup raw cashews (soaked in warm water); 2 tablespoons olive oil; 400 grams mushrooms, chopped (any variety you fancy); 1 onion, chopped; 2-3 garlic cloves, minced (or 1 teaspoon dried garlic); 1 teaspoon salt; 3/4 teaspoon thyme leaves; Generous grind of black pepper; 3 cups hot vegetable stock (add an extra cup for a thinner soup)

If you love cream of mushroom soup but want or need a vegan option, you’re in luck. This dairy-free blender recipe is a true mushroom lover’s delight and is, bonus, so easy to make! It’s rich and flavourful and deliciously satisfying. With all those juicy sautéed mushrooms, onion, garlic and herbs it’s full of yummy umami flavour.

Thanks to cashews, the soup feels and tastes like it’s loaded with cream. With the Vibe Blender System's 'soup function', the texture becomes ever so smooth and creamy. You’ll be cozying up to warm homemade soup in no time at all. This 15-minute, creamy mushroom blender soup is the perfect, easy and healthy lunch or light dinner.

15 minute creamy mushroom blender soup