Keto Roasted Mushroom Cream Soup with Cashews
Mushrooms, cauliflower, and cashews provide fiber, plant protein, and creamy body, while thyme brings out the deep earthy aroma. Roasting intensifies the vegetables, and a small serving stays satisfying without potatoes or unnecessary carbohydrates.
Slice champignons (400 g) and onion (100 g), then toss them with olive oil (20 g) and thyme (2 g).
Roast the mushrooms and onion at 200°C for about 20 minutes, until browned. At the same time, steam colored cauliflower (300 g) until tender.
Soak cashews (100 g), rinse them, and blend them with cashew milk (unsweetened) (300 g) into a smooth cream.
Combine the roasted vegetables and colored cauliflower, then add garlic (10 g), smoked paprika (2 g), black pepper (1 g), and black salt (3 g).
Blend the soup until smooth, heat it through, and serve hot.
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