Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- Four cups brown button mushrooms or oyster mushrooms
- 1/2 cup chopped leeks
- 400ml coconut cream
- 1 can butter beans or cannellini beans
- 1 cup soaked cashews
- 1-2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper to taste
- 1-2 tbsp soy sauce
- 1 tsp miso paste
- 3-4 cups vegetable stock
- cornstarch slurry (1/3 cup cornstarch mixed with water)
Coriander oil
- 1 heaped tbsp coriander seeds
- 2-3 tbsp neutral oil
Method
- First off you have to roast the mushrooms for that perfect biltong-like flavor.
- Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper.
- Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup.
- Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant.
- Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes.
- Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste.
- Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness.
- Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper.
- To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn.
