Slurp up creamy mushroom and pepperberry soup
As coughs and sniffles strike all over office spaces, public transport and family homes this winter, we’re hoping to use the power of wholesome, nutrient-dense food to nourish our bodies and ward off any nasties. A cold night at home is the perfect opportunity to brew your own pot of hot soup, full of natural ingredients and clean coconut water. This creamy mushroom and pepperberry soup combines Swiss brown mushrooms with cashews and lemon juice, and is completely vegan, dairy- and gluten free. Created by Botanical Cuisine’s Omid Jaffari, it’s one of more than 150 recipes found between the covers of raw, a new cookbook that lets you in on the secrets to creating gourmet raw cuisine every day.
For the mushroom pepperberry sauce (makes 1.2 kg):
INGREDIENTS
250 g Swiss brown mushrooms, halved
3 cups extra virgin olive oil
1 cup cashews
½ cup lemon juice
4 garlic cloves, grated
¼ brown onion, roughly chopped
1 tablespoon pepperberries
1 teaspoon pink lake salt
⅓ teaspoon freshly ground black pepper
TO MAKE
Put the mushrooms in a medium bowl, add ½ cup of olive oil and stir to coat.
Spread the mushrooms out on a baking tray lined with baking paper. Place the tray in a dehydrator and dehydrate for 18 hours.
After dehydration, put the mushrooms and the remaining ingredients in a food processor and process for five minutes. Allow the mixture to cool for five minutes.
Separate the mixture into two batches. Pour one batch into a high-speed blender and blend for 20 seconds. Repeat with the other half.
Allow the mixture to cool for five minutes, then pour into sterilised glass jars and refrigerate. This will keep for up to one month.
For the creamy mushroom and pepperberry soup:
INGREDIENTS
4 cups young Thai coconut water
2 cups young Thai coconut meat
1½ cups mushroom pepperberry sauce (see above)
TO MAKE
Blend all the ingredients in a blender for one minute.
Divide the soup between four bowls and serve.
Recipe and images from raw by Omid Jaffari. Published by Murdoch Books.
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