Soupe de Champignons

Soupe de Champignons is a rich and creamy vegan mushroom soup that captures the essence of French cuisine while being entirely plant-based. This comforting dish features a blend of earthy mushrooms, aromatic herbs, and a touch of nutty flavor from cashews, perfect for any season.

Ingredients

• Fresh mushrooms (cremini or button) - 300 grams, sliced
• Yellow onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Olive oil - 2 tablespoons
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cashews - 30 grams, soaked in water for at least 2 hours
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
4. While the soup is simmering, drain the soaked cashews and place them in a blender along with the coconut milk and lemon juice. Blend until smooth and creamy.
5. After the soup has simmered, stir in the blended cashew mixture and fresh thyme. Season with salt and black pepper. Allow the soup to heat through for an additional 5 minutes.
6. Remove from heat and serve hot, garnished with additional thyme if desired.

Nutrition

• Calories: 310
• Protein: 8 g
• Carbs: 26 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms, supporting immune health.
• Contains healthy fats from cashews, promoting heart health.

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