Go Back
+ servings

Mushroom Chickpea Cashew Cream Soup

Rich and creamy mushroom chickpea cashew cream soup is the best comfort food on a cold day. Vegan, gluten-free, and super yummy.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Author Nensi Beram

Ingredients

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.