This healthy and delicious soup is perfect during the cold autumn months. Mushroom and rosemary are packed with vitamins which will help support your health. Enjoy it alongside some garlic bread. This recipe serves two.
INGREDIENTS
One large onion
3 cloves of garlic
500g of mushroom
2tsp of olive oil
3 stems of rosemary
1 teaspoon of paprika
1 teaspoon of mixed herbs
Salt to taste
Half a teaspoon of black pepper
1 and a half cups of vegetable stock water
125g of cashews
Optional: 100 ml of heavy cream
INSTRUCTIONS
Soak the cashews with boiling water.
Heat oil in large pot over a medium heat.
Add onion, rosemary and garlic. Cook until translucent and garlic is fragrant, about 7-10 minutes.
Add mushrooms and oil, cover with a lid and cook for 5 minutes.
Add paprika, salt, pepper, and Italian herb seasonings. Mix well, then cover with a lid for another 5 minutes.
Add in the vegetable broth and drained cashews.
First bring the soup to a boil on high heat, and then let simmer on a low heat for 30 minutes.
Remove the rosemary stems from the soup.
Blend the soup to your desired consistency with an immersion blender or standing mixer.
Optional to add heavy cream and dried herbs.
Serve hot and enjoy!
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