Peel the onion and garlic, trim the chestnut mushrooms and chop everything roughly. Drain the soaked cashews; wash the parsley and chop roughly.
Heat the onion and garlic with a little vegetable stock in a saucepan until fragrant. Add the mushrooms and cook until they're soft and release their water.
Stir in the cashews and the rest of the vegetable stock. Simmer everything gently for a short while so the soup becomes rounded and full of flavour.
Blend the soup finely right in the saucepan or in batches. If it's too thick, loosen it with a little stock and season to taste.
Stir in the parsley or scatter it over at the end.
Ladle the soup into bowls and serve hot.
Good to know
This is a soup for slow evenings. It's creamy, savoury and needs no cream at all. Just right when you want something easy and warm.
Swaps
Cashews → white almond butter (also provides unsaturated fatty acids and makes it creamy). Chestnut mushrooms → king oyster mushrooms (a little more bite, also contain minerals). Parsley → chives (milder, fresh, with a little vitamin K). Vegetable stock → unsweetened oat cream plus water (makes the soup even creamier, the nutritional values change slightly; contains gluten unless labelled gluten-free).
Allergens
The recipe contains tree nuts (cashews). For children it's a good fit when finely blended and mildly seasoned; in pregnancy there are no concerns with fresh, well-cooked ingredients.
