Creamy, delicious, Jerusalem artichoke and mushrooms soup. Dairy free!
מרכיבים
1 onion, diced
2 garlic cloves, minced
10 big mushrooms (champignon or portobello, or better: or a mix of both), cubed
2 big carrots, pilled and cut into medium cubes
5 Jerusalem artichokes, pilled and cut into medium cubes
1-2 table spoons olive oil
2 tea spoons salt
pepper, to taste
¼ tea spoon cumin
¼ tea spoon nutmeg
3.5 cups water (for the soup) + 1 (for the cream)
⅓ cup natural cashew/macadamia
For serving: lemon
הוראות הכנה
Warm a soup pot with a bit of olive oil in it, add the onion and cook until they are golden, while stirring occasionally. Add the garlic and the mushrooms and cook for another couple of minutes, add the carrots and Jerusalem artichokes and cook for one more minute.
Add the spices, and 3 and a half cups of water. Bring to a boil, then reduce hit and let simmer until the carrots and artichokes are soft (check wit a fork), about 20 minutes.
While the soup is cooking, make the cashew/macadamia cream (the macadamia tastes a bit better to me, yet it is more expensive. Either way they both work real well here): Place ⅓ cup nuts and 1 cup water in the blender and blend until it is completely smooth.
When the vegetables in the soup are soft enough, add the cream, and cook for a couple more minutes on medium heat.
You can choose whether to process the soup in a stick blender now for a thicker soup, or add as is for a thinner soup (I think half blended is best, so some of the soup is thicker and some of the vegetables are still bite-able).
Serve with a bit of fresh lemon squeezed into each bowl.
*If you are adventurous and like a "taste of the sea" you could add in some seaweed slices as well.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%a8%d7%a7-%d7%90%d7%a8%d7%98%d7%99%d7%a9%d7%95%d7%a7-%d7%99%d7%a8%d7%95%d7%a9%d7%9c%d7%9e%d7%99-%d7%95%d7%a4%d7%98%d7%a8%d7%99%d7%95%d7%aa-%d7%9e%d7%95%d7%a7%d7%a8%d7%9d/