cornstarch slurry (1/3 cup cornstarch mixed with water)
Coriander oil
1 heaped tbsp coriander seeds
2-3 tbsp neutral oil
Method
First off you have to roast the mushrooms for that perfect biltong-like flavor.
Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper.
Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup.
Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant.
Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes.
Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste.
Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness.
Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper.
To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn.
