Natto and cashew fermented mushroom soup
This silky mushroom soup has a deep delicious taste and is simply packed with nutrients.
Ingredients
- 1 cup of cashew nuts
- 1 pack of Natto
- 1 cup of coconut milk
- 2 handfuls of mushrooms
- salt and pepper
- coconut oil for frying
Method
- Soak the cashew nuts and natto in water for 12 - 24 hours (the longer you leave it the more tart will be the mixture)
- Blend the cashew and natto in a food mixer until smooth
- Slice the mushrooms and fry in the coconut oil until soft
- Add the blended nut/natto mixture and simmer on a low heat for around 30 minutes
- Enjoy!