Mushroom and Chickpea Soup

COMFORT IN A BOWL

How about a big bowl of this hearty Mushroom Chickpea Cashew Cream Soup? It’s perfect on a cold winter day and comes together in just 30 minutes. I love it because it’s rich, creamy, and full of flavors.

I usually make this recipe when I am very busy, and I don’t have much time for cooking but still want my meal to be healthy, filling, and nutritious.

It is ideal for a quick lunch or dinner and serves 2 people. The soup is vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

SOUP

• Olive oil
• Onion
• Garlic
• Brown button mushrooms (Cremini mushrooms)
• Cooked chickpeas
• Salt

CASHEW CREAM

• Cashews
• Tapioca flour

HOW TO MAKE IT

SOUP

• Heat 2 tablespoons of the olive oil in a large pot over medium heat.
• Add chopped onion and sliced mushrooms and cook for about 7-8 minutes until onions and mushrooms are tender and golden, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
• Stir in water and cooked chickpeas and bring to a boil. Reduce heat to low-medium, season with salt, cover, and allow to simmer for 15-20 minutes, while stirring occasionally.
• Stir in cashew cream and cook for another 2-3 minutes on low until the soup thickens, while stirring constantly.
• When the mushrooms are tender, remove from heat and use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth and creamy).
• Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

CASHEW CREAM

• Place all the ingredients into a high-speed blender and blend until smooth (or you can use the immersion blender).

PAN-FRIED MUSHROOMS

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Once the oil is hot, add mushrooms in a single layer.
• Cook until browned on one side, for about 3 to 5 minutes. Stir and then cook another for another 2-3 minutes or until the mushrooms are mostly golden brown on all sides. Season with salt.

SERVING SUGGESTION

Pour the soup into bowls, garnish with fried mushrooms (check  Pan-fried mushrooms), and sesame seeds.

TIPS AND HOW-TOS

Chickpeas: You can buy canned chickpeas for this recipe or you can cook them yourself (see How to cook chickpeas).

HOW TO MAKE CASHEW CREAM

• Soak the cashews in water for at least one to two hours. After soaking, drain and rinse the cashews thoroughly.
• Place soaked cashews, water, 1 clove garlic (optional), and tapioca flour into a high-speed blender and blend until smooth.

HOW TO COOK CHICKPEAS

• Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
• Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
• It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.

MUSHROOM CHICKPEA CASHEW CREAM SOUP IS

• Vegan
• Gluten-free
• Soy-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Creamy
• Easy to make

Mushroom Chickpea Cashew Cream Soup

Nensi Beram

Rich and creamy mushroom chickpea cashew cream soup is the best comfort food on a cold day. Vegan, gluten-free, and super yummy.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Ingredients

  

1x2x3x

Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 500 g brown button mushrooms (Cremini mushrooms) sliced
• 250 g cooked chickpeas cooked
• 600 ml water
• salt to taste

Cashew cream

• 60 g cashews previously soaked for 2-3 hours
• 200 ml water
• 20 g tapioca flour
• 1 clove garlic

Pan-fried mushrooms

• 1 tablespoon olive oil
• 100 g brown button mushrooms (cremini mushrooms) sliced

Instructions

 

Soup

• Heat 2 tablespoons of the olive oil in a large pot over medium heat.
• Add chopped onion and sliced mushrooms and cook for about 7-8 minutes until onions and mushrooms are tender and golden, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
• Stir in water and cooked chickpeas and bring to a boil. Reduce heat to low-medium, season with salt, cover and allow to simmer for 15-20 minutes, while stirring occasionally.
• Stir in cashew cream and cook for another 2-3 minutes on low until the soup thickens, while stirring constantly.
• When the mushrooms are tender, remove from heat and use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth and creamy).
• Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

Cashew cream

• Place all the ingredients into a high-speed blender and blend until smooth.

Fried mushrooms

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Once the oil is hot, add mushrooms in a single layer.
• Cook until browned on one side, for about 3 to 5 minutes. Stir and then cook another for another 2-3 minutes or until the mushrooms are mostly golden brown on all sides. Season with salt.

Serving suggestion

• Pour the soup into bowls, garnish with fried mushrooms and sesame seeds.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword creamy vegan soup, hearty mushrrom soup dairy-free, mushroom chickpea soup