Mushroom soup with cashew nuts

September 30, 2019
Serves: 2 Cooks In: 20 minutes


  1. Cook onion and garlic on a high heat without any water, allow them the brown then add a little bit of water.
  2. Next break the mushrooms into the pot and cook the mushrooms down for 5-10 minutes, adding in the fresh herbs as you stir.
  3. Once the mushrooms are cooked add in the stock cube and boiling water and stir.
  4. Add in the yoghurt and season to taste.
  5. Then blend to a smooth or think consistency.
  6. Serve hot in bowls topped with crushed cashew nuts.


  • 1 small onion
  • 2 large cloves garlic
  • 800g portobello
  • A few springs of fresh thyme, rosemary or sage (winter herbs) or a mix!
  • 1 tbs stock cube
  • 1 lite water
  • Salt and pepper to taste
  • 2 tbs yoghurt or kefir of your choice.
  • Palm size portion per person of cashew nuts