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Immunity-boosting mushroom soup recipe, dairy-free

Libby Limon BSc NT mBANT / Nov 2, 2016

If there is one thing we can rejoice about in Autumn, it's warming, delicious soup. Cheap, easy and ideal to take on the go in a flask.


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


  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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