Ingredients (2 servings)

• 250g mushrooms
• 3 garlic cloves
• 1 onion
• 1 potato
• 3-5 tbsp olive oil
• 1 l vegetable broth
• 3-4 bay leaves (optional)
• 30 g cashews
• 60 ml water
• 220 g chickpeas, cooked (equals 110 g dried chickpeas)
• 1 pinch salt & pepper
• as needed thyme, oregano, or rosemary, fresh
• as needed parsley, fresh

Instructions

1. Remove the dirt from the mushrooms by using paper towels.
2. Remove the stems form the mushrooms.
3. Set the stems aside along with half of the mushroom caps.
4. Slice the remaining mushroom caps thinly.
5. Crush and peel garlic cloves.
6. Peel and slice onion.
7. Slice the potato thinly.
8. Rinse potato slices with water (prevents soup from developing sticky texture).
9. Heat 2 tbsp of olive oil in a saucepan.
10. Sauté onion and garlic for 4-5 minutes.
11. Add potato slices along with mushrooms stalks and caps with a pinch of salt & pepper and sauté for 3-4 minutes.
12. Deglaze with vegetable broth. Optionally add bay leaves.
13. Simmer on medium heat for about 10 minutes.
14. In the meantime, add cashews, water, pinch of salt & pepper, and a drizzle of olive oil in a blender and blend until liquified.
15. Pour the cashew cream into the soup.
16. Stir and bring to a boil.
17. Potentially remove bay leaves and transfer the soup into the blender and blend until liquified.
18. Heat 2 tbsp of olive oil in the saucepan.
19. Add sliced mushrooms, season with salt & pepper and sauté for 3-4 minutes.
20. Reintroduce the soup into the saucepan, add cooked chickpeas, customize by adding fresh herbs of choice and stir.
21. Serve with a dash of olive oil and parsley.