Mushroom Cashew Rosemary Soup … truly a winter warmer!
Mushroom Cashew Rosemary Soup, yet another favourite soup I created with available pantry ingredients a few days ago. Simple to make, beautifully flavoured and quite creamy because of the cashews within, I’m going to make this often. Like an earlier soup I recently made, this one too is thickened with oats {and cashews this time} making it healthy, delicious and gluten free too. I’m sure you’re going to love this one as it is a great winter warmer, just right for the current cold spell we are experiencing.
I’m not a huge soup person and don’t have great expertise in making them. I stick to a few basics, and really make soups in a hurry, often throwing in whatever I can salvage in ten minutes. Yet with these brrrrr freezing cold days and the mercury dipping day after day, sometimes soup is all that warms the soul. I like subtle flavour in my soup. I also prefer them creamy to clear possibly because I don’t know how to make a good clear soup.
Maybe it’s time to sharpen my skills as I had a really good miso soup a few days ago, and that was amazing. Until I get there, sharpen my skills a little, here’s one of my favourite soups for now. With cauliflowers literally falling off carts this winter, it’s a great way to use the humble vegetable.
I did make a finger licking good roasted cauliflower salad the other day. So garlicky, so good! I loved how well the cauliflower roasted in the dressing, how beautifully the fresh beet greens and rocket from the garden complimented it. And oh, the pom pearls that add fresh flavour and a burst of colour. Would you like the recipe?
Mushroom Cashew Rosemary Soup ... truly a winter warmer!
Simple to make, beautifully flavoured and quite creamy because of the cashews within, Mushroom Cashew Rosemary Soup is a winter favourite. Thickened with oats and cashews makes it healthy, delicious and gluten free too.A great winter warmer!
Ingredients
- 2 tbsp butter
- 1 larger onion chopped
- 5-6 cloves garlic chopped
- 1/4 cup cashews
- 200 g button mushrooms sliced
- 1 TSP dried rosemary
- 1 sprig fresh rosemary
- 1 cup Water
- 1 cup milk
- 2 tbsp quick cooking oats
- Salt & pepper to taste
- balsamic vinegar
Instructions
- Heat butter. Saute onions and garlic, then add cashews, saute.
- Stir in mushrooms and saute on high for minutes.
- Add rosemary, saute for 10 seconds, then add water andilk.
- Bring to simmer, add oats, bring to a boil, them simmer 5 minutes.
- Blend slightly for chunky finish (or smooth if you like), then return to pan
- Season with salt and pepper, add balsamic vinegar, and simmer for 5 minutes.
- If you'd like thicker soup, simmer a little longer.
- Serve hot
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
7 Comments
Deepti Bhogle
Yum and so healthy! Will try this for weekday dinner. Would definitely like to know the roasted cauliflower salad recipe!
Rahul
Thanks for sharing this recipe
Madhu
Great share! It’s healthy & Simple to make, I’ll definitely try this recipe..
Dolly Singh
The food looks delicious!
Deeba @ PAB
Thanks a lot!
Vidya
Must try this recipe! Looks yummy. And yes, will take the recipe for roasted cauliflower, please 🙂
Hitesh
Nutrition with taste.loving so much