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+ servings

White Sweet Potato Mushroom Soup

Quick and easy fall lunch idea - thick and creamy white sweet potato and mushroom soup with cashew cream. Vegan, and gluten-free.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Author Nensi Beram

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 cup leeks chopped
  • 3 cloves garlic minced
  • 300 g brown button mushrooms (cremini mushrooms) sliced
  • 700 g white sweet potatoes cut into cubes
  • 750 ml water
  • cardamom to taste
  • salt to taste

Cashew cream

  • 60 g cashews previously soaked in water for 1-2 hours
  • 100 ml plant-based milk unsweetened
  • 100 ml water
  • 1 tablespoon tapioca flour approx. 10 g

Instructions

Cashew cream

  • Place everything into a high-powered blender and blend on high speed until smooth.

Soup

  • Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add chopped onion, chopped leeks, and sliced mushrooms and cook for about 4-5 minutes. Add minced garlic and cook for another couple of minutes.
  • Now add white sweet potatoes and water, stir well and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until white sweet potatoes are tender. Season with salt and cardamom.
  • When the soup is done, add cashew cream 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).
  • Put the soup back to the stove and simmer for another couple of minutes on low heat.
  • Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.
  • Pour the soup into bowls, garnish with roasted mushrooms, thyme, white and black sesame seeds...