Oyster Mushroom and Cashew Soup







A recipe allowed in a / / diet.

Check out this vegan soup. It’s a healthy broth made with blended cashews and oyster mushrooms. It’s flavored with lemon juice and a lot of dill. It’s actually a 15-minute job. The rest of the four hours are necessary for thoroughly soaking the cashews.

Nutritional Chart

Calories: 378 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 26 g
  • 29 g

Ingredients Needed for Oyster Mushroom and Cashew Soup

3 ounces of cashew
1 tablespoon olive oil
1 pound oyster mushrooms, chopped
2 garlic cloves, crushed
1 tablespoon lemon juice
1 tablespoon fresh dill

How to Make Oyster Mushroom and Cashew Soup

  1. Add the cashews to a bowl and cover them with water. Let them soak for 4 hours.
  2. Transfer them to a blender. Add 1.5 liters of water and blend until smooth. Set aside.
  3. Heat the olive oil in a pan over low heat, then add the mushrooms. Cook and stir for 7 minutes.
  4. Add the garlic, season with salt and pepper. Stir them in.
  5. Transfer the cooked mushrooms to a pot or a bowl, add the lemon juice and the cashew blend. Add the dill, stir in, then serve warm and garnished with lemon.

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