Emma Galloway
For more of Emma’s recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme
Ingredients
Tumeric cream
Mushroom soup
Method
1.To make turmeric cream, place drained cashews, garlic, turmeric, yeast, lemon juice and water into an upright blender. Blend on high until smooth, adding extra water if required to thin to sauce consistency. Season with fine sea salt.
2.For the mushroom soup, heat olive oil in a large saucepan over medium-high heat. Sauté onion for 1-2 minutes before adding garlic, thyme and mushrooms.
3.Continue to cook for a further 8-10 minutes or until liquid has been released from the mushrooms and reduced.
4.Pour over 3 cups of the stock (this should just cover the mushrooms), bring to the boil, reduce to a simmer and cook for 10 minutes.
5.Remove from heat and add lemon juice. Blend using a stick blender until relatively smooth (if you still like a few chunkier bits), adding the remaining 1 cup warmed stock if you like a thinner soup.
6.Season well with sea salt and pepper and serve hot with a drizzle of turmeric cream.
Note
- If you’re serving this soup with the turmeric cream, you’ll need to plan ahead and soak the cashews in water the night before. The cream will last in the fridge for 4-5 days. – You’ll find nutritional yeast at selected supermarket and health-food stores; while not imperative to the cream, it does add a lovely ‘cheesiness’ to this vegan sauce.
