Oyster mushroom sour soup


Did you know you can prepare an absolutely delicious soup in less than 20 minutes and with only a few ingredients? This oyster mushroom sour soup is healthy, creamy, with a perfect balance of textures and a fantastic combination of flavours. It’s made with oyster mushrooms, carrots, garlic, cashew cream, veggie stock, vinegar and lots of love!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4



🌱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

How to prepare:

  1. Cut the oyster mushrooms into long, thin strips
  2. In the pot, heat up some olive oil and cook the mushrooms for about 2-3 minutes (until they start to get golden-brown)
  3. Season with salt and pepper to taste and mix well
  4. Add the grated carrot and cook it with the mushrooms for about 2-3 minutes
  5. 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
  6. Add the veggie stock and let the soup cook under the lid for about 10 minutes
  7. Turn off the heat and let the soup sit for a little bit before adding the cashew cream
  8. Add the rest of the garlic (minced) and mix well
  9. Last but not least, add the apple-cider vinegar and serve with some fresh parsley on top for a refreshing finish.


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