The addition of a nut milk makes it creamy and it is a healthier lighter version than traditional heavy cream.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 tablespoon olive oil
250ml chopped onions
11⁄2 teaspoons Maldon salt
1⁄2 teaspoon black pepper
1 tablespoon sweet paprika
1 teaspoon garlic powder
1⁄2 teaspoon dry thyme
½ teaspoon dry parsley
500 grams sliced mushrooms
500ml reduced salt vegetable stock (or plain water)
500ml almond or a plain milk of your choice
Juice of 1⁄2 lemon
1 tablespoon chopped fresh flat‐leaf parsley
1 tablespoon toasted pumpkin seeds
Heat the oil in a large stainless‐steel pot over medium heat, and sauté the onion with the salt, pepper, paprika, garlic powder and thyme for about 5 minutes, or until soft. Add the sliced mushrooms and allow them to soften for another 3 minutes.
Add the stock and cover, bringing to a boil over medium heat. Add the almond milk and reduce the heat. Simmer, uncovered for about 5 minutes on low-medium beat.
Allow the soup to cool for a few minutes. Using an immersion blender, puree the soup to a smooth texture (you can also leave it chunky if you prefer). Season to taste with additional salt and pepper, if needed. Stir in the lemon juice and serve hot, garnished with chopped parsley and toasted pumpkin seeds.