Immunity-boosting mushroom soup recipe, dairy-free

Per serving: 436Kcal, 16g protein, 34g carbohydrate, 29g fat

Time: 20 minutes

Ingredients (serves 2)

• 1 tbsp olive oil
• 1 onion
• 2 sticks of celery
• 2 cloves of garlic
• 250g brown button mushrooms
• 150g shiitake mushrooms
• 150g cashew nuts
• 3 sprigs of thyme 
• 1 litre of water
• 3 tsp vegetable bouillon powder/ stock
• 30g parsley 
• Sea salt and black pepper to taste

Method

1. Roughly chop the onions, celery and garlic.
2. Place in a large pan with the olive oil and sweat off the onions, celery and garlic for 7 mins.
3. Add the roughly chopped button and shiitake mushrooms and cook for a further 3 mins.
4. Add the water, thyme, cashew nuts, bouillon powder and seasoning. Bring to the boil and simmer with lid on for 10mins.
5. Remove the thyme sprigs with a spoon; add the parsley and blend until smooth.

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