Creamy Mushroom Soup

soupmushroomThis delicious soup recipe is dairy-free, gluten-free, and sugar-free.

Serves: 4 – 6


  • 3 cups organic vegetable stock
  • 1 cup raw cashews
  • 1 tablespoon coconut oil
  • 7 cloves garlic, crushed
  • 3 shallots, finely chopped
  • 1 large leek, chopped
  • Himalayan Salt to taste
  • 350g button mushrooms, chopped
  • 2 tablespoons lime juice
  • Black pepper, to taste
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon cayenne pepper


  1. Place the vegetable stock and cashews in a high speed blender and process until smooth and creamy.
  2. Set the cashew cream aside.
  3. Heat the oil in a large heavy sauce pan over medium-high heat.
  4. Add the garlic, shallots and leeks; sauté until vegetables are soft, about 4 or 5 minutes.
  5. Season with salt to taste.
  6. Slowly add the cashew cream, stirring.
  7. Add the mushrooms and lime juice and then simmer for 10 minutes.
  8. Season with black pepper, paprika and cayenne pepper.
  9. Finally, use a handheld blender to process the soup until smooth and creamy. Serve the soup warm.

Benefits of Mushrooms

As a brief summary, many mushrooms are good sources of selenium, an antioxidant, as well as copper, niacin, potassium and phosphorous. Additionally, mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless heated, you must cook mushrooms to get their nutritional benefits. To read more about the benefits of eating mushrooms: click here.

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