Rosemary herb parts, whether fresh or dried, are rich source of minerals like potassium, calcium, iron, manganese, copper, and magnesium. It is also an excellent source of B-vitamins, Vitamin C and Vitamin A.
Oregano improves digestion and is an excellent source of Vitamin A and Vitamin C. This marvellous herb is also an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.
Serves 2-4
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, chopped
1 tablespoon oregano, roughly chopped
1 tablespoon rosemary, roughly chopped
500g mixed button, Swiss or Portobello mushrooms, roughly chopped
2 cups water
1/2 cup raw cashew
Salt and Pepper to taste
Saute in oil over medium heat onion and garlic until soft.
Add mushrooms, oregano and rosemary. All the oil should absorb into the mushrooms. Season well with salt and pepper, turn the heat to low and continue cooking, stirring constantly for 5 minutes to allow all the juices from the mushrooms to come out.
Add the 2 cups of water, bring to the boil and cook for 2 minutes. Turn off the heat and allow to cool and rest.
Taste and adjust seasoning if needed before pouring into a high speed blender. Add the cashews and blend until smooth and creamy. To serve, return the soup to a saucepan and slowly bring back to boiling point.
