Marinated mushrooms
- 1 cup sliced mushrooms of your choice (champignons, porcini, shitake, etc.)
- 2 tablespoons tamari
- 2 tablespoons olive oil
Mix the sliced mushrooms with olive oil and tamari and place in a dehydrator at 45°C for about 30 minutes until soft.
Soup:
- 4 cups butternut squash, diced
- 4 tablespoons olive oil
- 1/4 cup cashews (soaked for 1 hour)
- 2 cups cherry tomatoes
- 1 tablespoon apple cider vinegar
- 1 cup of plant-based milk of choice
- 1 cup of hot water
- 1-2 cloves of garlic
- 1 cube of fresh ginger
- pinch of cumin
- salt, pepper
Blend all the ingredients for the soup in a blender on high speed until creamy and smooth.
Serve with marinated mushrooms and fresh chopped parsley.