Raw Creamy Nut & Mushroom Soup

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Ingredients

• 250g Cashews
  
• 20g Hazel nuts
  
• 250g Mushrooms
• 250g Broccoli
• 75g Celery
  

• 1 Garlic clove
  
• 40g Onion
• 1 tbsp Rosemary
  
• 1 tbsp Sage
  
• 2 tsp Chives
• 15g Nutritional yeast
  
• Ground black pepper
  

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Method

1. Place the cashews in a blender and pulse until finely milled
   
2. Add up to a litre of water (depending upon how thick you like soup) with the rest of the roughly chopped ingredients
   
3. Blend further until the required texture is achieved
   
4. Transfer to an appropriate, covered container, and chill for 2 - 3 hours minimum
   
5. Allow to return to room temperature before serving
   

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Serves: 2

Keeps For: 5 days (refrigerated)

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Tips and Comments

• This is great for summer and kind of like a creamy version of gazpacho.
• Can be served slightly warmed through too (no higher than 45 degrees to stay strictly 'raw') if you prefer for an autumnal meal!