Oyster Mushroom Sour Soup

• • 500 g oyster mushrooms
  • 1 medium-small carrot
  • 5 cloves of garlic
  • 5 Tbsp cashew cream
  • 1.2 L veggie stock
  • 3 Tbsp apple-cider vinegar
  • Salt & pepper to taste
  • Fresh parsley to serve

• • Cut the oyster mushrooms into long, thin strips
  • In the pot, heat up some olive oil and cook the mushrooms for about 2-3 minutes (until they start to get golden-brown)
  • Season with salt and pepper to taste and mix well
  • Add the grated carrot and cook it with the mushrooms for about 2-3 minutes
  • Grate 2 cloves of garlic and add them into the pot. Usually garlic is added at the end, but we also added a little bit mid cooking to help the flavours blend nicely
  • Add the veggie stock and let the soup cook under the lid for about 10 minutes
  • Turn off the heat and let the soup sit for a little bit before adding the cashew cream
  • Add the rest of the garlic (minced) and mix well
  • Last but not least, add the apple-cider vinegar and serve with some fresh parsley on top for a refreshing finish.