Step 1

In a large pot, melt vegan butter over medium heat. Add chopped onions, garlic, mushrooms, and a pinch of salt, and cook for 15 minutes, or until onions are soft and translucent, and mushrooms have released their liquid.

Step 2

Stir flour into the mushrooms and cook, stirring often, for 2 mins.

Step 3

Add thyme and paprika, and stir in broth, and soy sauce. Stir to remove any clumps, then bring the mixture to a boil, and immediately reduce heat to medium and simmer until the soup begins to thicken about 10 mins. Add soy milk and simmer for about 10 mins.

Step 4

Reduce heat to low and transfer ¼ of the soup mixture to a blender, along with cashews and lemon juice. Blend until smooth.

Step 5

Add blended soup back to the pot and stir to combine.

Step 6

Garnish soup with chopped parsley, and serve on its own or with toast.