Vegan Creamy Mushroom Soup⁣

⁣I learnt whilst researching postpartum nutrition that soups, teas, spices and warming foods are supposed to be especially beneficial in the postpartum period, and I’ve found that’s exactly what my body has been craving. ⁣

Soups are such an easy way to get lots of goodness in (eeesh you forget just how breastfeeding takes it out of you!) and also fairly convenient to warm up a mugful of when I’m ravenous after an evening cluster feeding session! This is one of my favourites at the moment, my family aren’t mushroom lovers either so a big pan actually lasts me a bit of time without it disappearing into everyone else’s bellies. But if you are a mushroom lover like me, this is one for you! L x ⁣

Ingredients:⁣
2 packs mushrooms (about g, I used 1 pack of chestnut and 1 pack white mushrooms), roughly chopped⁣
1 large handful cashews⁣
1 onion, chopped⁣
2 large garlic cloves, sliced or crushed⁣
A pinch of dried thyme ⁣
2 cubes / 2 tablespoons vegetable stock⁣
Enough water to cover the veg in pan plus about 1inch⁣

Method:⁣
1) Add all ingredients except the stock and water to a large pan, with a drizzle of oil (or a good splash of water of you prefer not to use oil)⁣
2) Cook for 5 minutes on a medium heat, stirring regularly and adding a splash of water if it begins to stick⁣
 3) Add the water and stock and cook for a further 10 minutes. ⁣
 4) Blend until smooth.

If you liked this post, please save or share 🙂Print this page
Print
Email this to someone
email
Tweet about this on Twitter
Twitter
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on StumbleUpon
StumbleUpon
Recipes, Uncategorized
Tags :