Cream of mushroom soup


  • 350g onions
  • 350g celeriac
  • 1 tbs oil
  • Pinch of salt
  • 400g mushrooms
  • 150g cashew nuts
  • 1.7 litres of stock
  • ½ tsp ground black pepper
  • 1.5 tbsp nutritional yeast
  • 2 tbs soy sauce


  • Peel and roughly chop the onions, celeriac and mushrooms
  • Heat the oil in a large saucepan on a high heat and add the onions and celeriac, stirring for a couple of minutes.  Reduce the heat to medium, add a pinch of salt and let the vegetables steam in their own juices for 10 minutes, stirring occasionally.
  • Add the mushrooms and cashew nuts sweat for a further 10-15 minutes.
  • Add the stock along with the pepper, nutritional yeast, and soy sauce.  Bring to the boil, then reduce to a simmer until all the vegetables are cooked through.
  • Blend until smooth, taste and adjust seasoning if required.

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