Vegan King Oyster Mushroom Soup

Step 1
Quarter and slice the mushrooms and place them on a baking tray.
Season them with thyme, salt to taste, and half of the oil.
Roast the mushrooms for 10 minutes at 190°C (375°F) for static ovens or at 170°C (340°F) for fan ovens. Then, add crushed garlic and bake them for a further 5 minutes (1).
Meanwhile, soak the cashew nuts in a bowl with warm water (2).

STEP 2
Heat the remaining oil with chopped shallots in a deep saucepan. Stir in sliced leeks and sizzle for a few minutes.
Then, cover with water and simmer covered for 10 minutes or until the leeks are soft (1).
Now, transfer them to a food processor and pulse until you have a smooth purée (2).

STEP 3
Next, using the same pot where you cooked the leeks, add the roasted mushrooms, soaked cashews, and beans.
You can save a few mushrooms for garnishing.
Pour enough water to cover the soup ingredients and simmer for 10 minutes with the lid on.

STEP 4
Now, blend the soup with an immersion blender or a food processor until it's smooth and creamy. Then, squeeze in the lime and stir it (1).
Finally, divide the soup with among serving bowls and spoon the leek purée over the cream of mushrooms. Top with some roasted mushrooms and season with pepper to taste (2).