Cream of Crimini Cashew Soup

Creamy Cashews, Crimini Mushrooms and Coconut all collide with a rich and tantalizing taste and texture. Topped with Coconut-Butter Crisps you couldn’t ask for more. Mushrooms offer trace minerals often not found in traditional American diets and Crimini’s offer up potassium, selenium and other minerals, all of which support important physiological functions in your body. What a delightful way to support your health.

Cream of Crimini Cashew Soup
Creamy Cashews, Crimini Mushrooms and Coconut all collide with a rich and tantalizing taste and texture. Topped with Coconut-Butter Crisps you couldn’t ask for more. Mushrooms offer trace minerals often not found in traditional American diets and Crimini’s offer up potassium, selenium and other minerals, all of which support important physiological functions in your body. What a delightful way to support your health.
Servings
5-6 1 cup servings
Servings
5-6 1 cup servings
Cream of Crimini Cashew Soup
Creamy Cashews, Crimini Mushrooms and Coconut all collide with a rich and tantalizing taste and texture. Topped with Coconut-Butter Crisps you couldn’t ask for more. Mushrooms offer trace minerals often not found in traditional American diets and Crimini’s offer up potassium, selenium and other minerals, all of which support important physiological functions in your body. What a delightful way to support your health.
Servings
5-6 1 cup servings
Servings
5-6 1 cup servings
Ingredients
For the Soup
  • 1.5 pounds crimini musrooms
  • 2 cups raw cashew pieces finely ground
  • 3 cubes Rapunzel’s Vegan Vegetable Bouillon*
  • 5.5 cups boliing water
  • 3/4 cup canned coconut milk mixed well
  • 3 tbs coconut oil refined
  • 5 medium green onions
  • 1 nutritional yeast flakes*
For the garnish - Coconut Butter Crisps
  • 2 6" slices pita breas - or corn tortillas
  • 1/4 - 1/2 cup coconut manna – or coconut butter*
  • 2-3 teas garlic granules not garlic power
Servings: 1 cup servings
Instructions
For the soup
  1. Place the Rapunzel’s Vegan Vegetable Bouillon cubes in large mixing bowl. Add 5 cups boiling water and, cover and set aside for further use.
  2. Thinly slice ½ pound of mushrooms, including stems. Sauté in 1 T coconut oil for about 5 minutes – until soft and water has been released. Remove from pan and set aside for later use.
  3. Remove tops and roots of green onions. Slice into thin coins – reserving 2/5 for garnish.
  4. Chop remaining mushrooms into roughly 1” X 1” pieces, also including stems. Heat 2 T coconut oil in medium soup pot. Sauté mushrooms with 3/5 of the sliced green onions until mushrooms are soft and water has been released. Remove from heat. Add nutritional yeast and ground cashew. Mix well.
  5. Stir bouillon until the cube is completely dissolved. Add ½ the broth to the soup pot and simmer for 10-15 minutes.
  6. Add remaining bouillon and coconut milk and process to desired consistency. Add sliced mushrooms and heat just to eating temperature.
  7. * If you do not have an immersion blender you will have to cool the sautéed mushroom mixture down. Then transfer it to a food processor. Add the nutritional yeast and ground cashews. Process lightly, add half of the bullion and process until very smooth. Add remaining bouillon and process to desired consistency. NOTE: Depending on the size of the food processor working-bowl you might have to do this in two batches. Return soup to soup pot, add coconut milk and stir well. Add sliced, sautéed mushroom and heat just to eating temperature.
For the garnish -
  1. Preheat oven to 250 degrees.
  2. You might need to heat the coconut manna either using the double-boiler method or by simply setting the jar in a very hot pan of water.
  3. If using pita bread, cut in half and split open. If using corn tortilla use as is. Spread each piece with a thin layer of softened coconut manna. This amount will vary on how well it spreads on the surface of the pita bread or the corn tortilla. Sprinkle each piece with 1/8 – ¼ t garlic granules.
  4. Place two pieces together, coconut manna sides facing each other (this makes cutting easier) and slice into very thin strips, as thin as you can get them. Bake in 250 degree oven for 25-30 minutes until crisp. Remove from oven. Let cool, and if you want a thinner garnish separate the pieces.
Serving It Up
  1. Place one cup soup in soup bowl. Top generously with Coconut Butter Crisps and sliced green onions. ENJOY!!!
Recipe Notes

* Rapunzel’s Vegan Vegetable Bouillon a line of tasty vegan vegetable bouillons, using only the highest quality ingredients, including organic vegetables, and without use of chemical fertilizers and pesticides. Comes in three varieties: w/Sea Salt & Herbs; w/Sea Salt; No Salt Added

*You can dry sauté without any oil.

*Nutritional Yeast is a deactivated yeast which is sold commercially as a food product. It's sold in the form of flakes or powder. It can be found in the bulk aisle of most natural food stores. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.

*Coconut Manna also called Coconut Butter, is made from coconut flesh; it is not just the oil. It has different consistency than coconut oil – it is much thicker and sort of pasty. It has a different nutritional profile and serves a different purpose in food preparation.

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