Creamy Mushroom & Cashew Soup

Creamy Mushroom & Cashew Soup for the yummiest fall vibes. There's just nothing better than a big bowl of comfort to stay warm and cozy. The cashews are so divine with mushroom and make the texture so deliciously creamy and light. For a vegan version, use oat or coconut milk and skip the parmesan - grab the quick recipe below. Happy Tuesday 🖤

Here’s what you need:
Time: Prep 5 minutes | Cooking 10 minutes
Serves: 2

Ingredients
1 tablespoon olive oil
2 large Portobello mushrooms, finely diced
1 tablespoon miso paste
1/2 cup cashews, soaked overnight
1 cup stock
1/4 cup oat / almond milk

1. Melt olive oil in a pan over a medium high heat and add mushrooms. Sauté for 3 to 5 minutes until crispy and add miso paste, cashews and stir for a further 2 minutes. Add stock, oat milk and bring to a boil. Simmer for 5 minutes, blend till smooth and serve!