dairy-free cream of mushroom soup
This classic mushroom soup is rich and satisfying and is perfect for freezing. It’s also dairy-free, which is ideal for anyone who is lactose-intolerant or vegan. It’s so quick to make that you can have this ready in no time at all for a hearty lunch or dinner.
A dollop of coconut oil (I use the odourless one)
1 onion, chopped
2 sticks celery, chopped
3 cloves garlic, crushed
a handful of parsley stalks, finely chopped
600g assorted mushrooms, washed and dried and thinly sliced (I like to use Shitake, Chestnut and White Button mushrooms)
a handful of leaves from fresh thyme sprigs
1.5 litres homemade vegetable stock
Himalayan salt and black pepper, to taste
75 ml cashew cream
Heat the coconut oil in a large saucepan over medium heat and add the onion, celery, garlic, parsley stalks, mushrooms and thyme leaves and cook until softened. Pour the stock into the saucepan and bring to the boil. Then turn down the heat and simmer for 20 minutes.
Season to taste with Himalayan salt and black pepper, and whiz with a blender until smooth. Pour in the cashew cream, bring back to the boil and then turn off the heat.
To serve, drizzle some olive oil over the top and garnish with celery leaves and a sprinkling of black pepper.
Andy’s Sugar Safe® Tips
The addition of the cashew cream will help to reduce the glycemic index of the soup, making it more filling and satisfying.