I went to a restaurant with a dear friend of mine. It wasn’t a raw-vegan restaurant, not even vegan, but I could choose a salad and ask not to add some ingredients that I do not eat. My friend chose a mushroom cream soup, the classic recipe, cooked with butter. At the end of our rendezvous, I left home with the raw-vegan mushroom cream soup recipe I “cooked” in my mind while she was eating hers.
This is the result, for 2 servings 🙂 .
For the recipe you need:
- 200gr (7oz) champignon mushrooms + 1 mushroom to use for decoration
- 100gr (3.5oz) cashews
- 250ml (8.5oz) filtered water
- 1 medium lemon
- 50ml (1.7oz) coconut milk
- natural salt and black pepper to taste
- 1 purple onion
You need to soak the cashews in filtered water for at least 6 hours. I leave them overnight.
Clean, peel and cut the mushrooms and squeeze lemon juice. Take out your blender and throw all the ingredients in it, except for the onion and that 1 mushroom. Process until a smooth cream is formed. Chop the onion and cut the mushroom in slices. Instead of croutons I used onion 🙂 .
Pour the cream soup in a bowl, add chopped onion and some mushroom slices if you desire so, mix them together.
For the decoration part add some chopped onion, mushroom slices and ground black pepper.
That’s it, yummy and nutritious.
Bon appetit!
