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!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Ingredients
2tbspbutter
1larger onionchopped
5-6clovesgarlicchopped
1/4cupcashews
200gbutton mushroomssliced
1TSP dried rosemary
1sprig fresh rosemary
1cupWater
1cupmilk
2tbspquick 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.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis
India is pretty much pumpkin country, the yellow and rather mellow squash that you will find around every nook and corner all year through, a vegetable I looked at rather disdainfully until I made my first Praline Pumpkin Pie 2 years ago. The lad nudges me this time every year to remind me he l♥ves it! This one is for him – a Perfect Pumpkin Pie.Mentally conditioned by food blogs, lovely pumpkin posts painting the net in a orange hue, I eagerly await fall. It makes me look at the pumpkin in wonder, a rather underestimated veggie, yet one that holds a lot of promise. The beautiful flavour of the pumpkin soup I shared with Jamie in London holds a special connect. It was the company, the atmosphere, the euphoria of that first time we all met. Somewhere in the middle of all this, the humble pumpkin got an even more elevated status in my life!I made soup last year, and for some silly reason it never got blogged. This pumpkin pie is the result of inspiration out of the blue. I saw a mail in my inbox saying ‘If you had two extra hours in a day, how would you spend it?‘ … and I thought, hmmm, I wonder!An extra 2 hours for the obsessed baker in me is like an impossible dream. My life seems to run choc-a-bloc morning to night, balancing the fine act of racing through laundry, trying to feed a blog, a brood, a pooch, snatching a few harassed moments to take photographs while the dog is now tall enough to get to table tops {… CUTE as a button too}, grocery {sigh}…and then emails of course!That thought stayed in my mind while I ran the laundry that morning, and teased me while I went to the vegetable vendor, our fabulous sabziwala. Someone was buying pumpkin and the fellow cut a nice bright one for her. That was my cue!Give me 2 extra hours and watch me bake with joy, bake something to fill home with autumnal aromas, pumpkin gently roasting {of course you can buy it canned as well in the rest of the world, but we know no luxuriesof the sort in India!}. Much from scratch with this too, I have never had tomatoes or pumpkin out of a can here. I have read though that fresh roasted pumpkin beats the canned one hands down. Got an extra hour?Roast some!
I always have tins of condensed milk on hand after having indulged in this absolutely addictive Vietnamese Coffee Ice Cream from Perfect Scoop. You need less than an hour to make it, need resolve to keep away from the freezer, and finally 10 minutes to polish it off. But if you can grab those two extra hours, then I recommend you head for pie! The verdict was delicious! The terrible teen screwed up her nose and said “Ewwwwwww …. pumpkin!!,” and then predictably went on to ravenously demolish the slice, and ask for another. There was something about it!! The boy lapped it up … it was his on request after all!!This is a pie right for fall. The filling … silky, smooth and spicy! The crust just right, not too crisp, yet offers a handsome bite, gently teasing the palette with beautiful pistachio flavours and a pleasing texture. I wish I could offer you a slice…it was that good, and it went FAST!
[amd-zlrecipe-recipe:18]
And since I had so much extra time, I shot some pictures of out CUTE Coco … she was ‘all eyes’!! Oh to have those extra two hours more often!
Don’t miss a post
Also find me on The Rabid Baker, The Times of India
