A hearty meal on its own or a terrific opener to a vegan main course.
1 ounce (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
3/4 cup unsalted cashews
6 cups low-sodium vegetable broth, divided
3 rutabagas, peeled and finely chopped
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
Zest and juice of 1 lemon, divided
3 tablespoons chopped fresh chives
Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to soak for 10 minutes.
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut into bite-size pieces and add to the pot. Carefully pour in the liquid that the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
Bring the soup to a boil over high heat, then lower heat and simmer uncovered until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes. Serve garnished with chives and lemon zest.
Per serving (about 18 oz/517g): 290 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 39g total carbohydrate (11g dietary fiber, 15g sugar), 13g protein
Source: Whole Foods Market