Friday, 8 November 2013

Raw Vegan 'Cream' of Mushroom Soup

As the cold weather has started to set in, raw soup has become a favorite quick meal for me. It has to be said, I didn't realise until recently how quick and easy yet tasty raw soup can be. I'm not a fan of some of the recipes in 'gourmet' raw food books which have high fat & nut contents and favor raw food as a way to eat more fresh produce so once I had my head around the idea of raw soup I set to work creating some recipes.

I'll admit that mushrooms where one of the last big hurdles for me when it comes to eating them uncooked. Sure I loved mushrooms - but they have a totally different texture raw. Here I've been quite adventurous and used a selection of exotic mushrooms, but in the beginning I found it was easier for me to eat oyster or chestnut mushrooms - both of those types will work equally well in this soup. In my recipe I used a selection which contained golden and white Enoki and brown Shimeji.


1 cup washed and prepared raw mushrooms
1/3 cup pre soaked cashew nuts
1/3 cup water
2 cloves garlic
Pinch of salt
Pinch of pepper
1 Tsp fresh parsley (optional)

Place all your ingredients in a higher powered blender and blend until smooth. I use a Kitchenaid blender at the moment and blend it for about 4 minutes to get the desired consistency. If your soup is too thick, add a touch more water and blend a little longer.

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