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Creamy Mushroom and Carlin Pea Soup with Tahini and Miso

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

This creamy mushroom and carlin pea soup with tahini and miso is a rich, savoury bowl packed with deep umami flavour. Earthy mushrooms blend with nutty carlin peas for a hearty, protein‑boosted base, while tahini adds silky creaminess and miso brings a subtle, salty depth. It’s an easy, nourishing soup that’s perfect for autumn and easily adapted to be fully vegan.

 1 tbsp Butter (Optional if you are vegan)
 2 tbsp Extra virgin olive oil
 1 Onion, diced
 200 g Mushrooms diced
 1 Garlic clove, finely chopped
 1 tsp Freshly chopped thyme or use dried
 1 Large potato diced
 1 tbsp Tahini
 1 tbsp Miso
 400 g Carlin peas from a jar, canned or home cooked from dried
 200 ml Vegetable stock
 400 ml Oat Milk
1

Heat the oil and butter if using in a large saucepan and fry the onion until softened.

2

Add the mushrooms and continue to fry for a further 5 minutes until the mushrooms cook out a lot of their moisture.

3

Add the garlic and thyme, stir and cook for a few more minutes.

4

Add the potato and stir through.

5

Add the tahini and miso and stir through until it melts into all the vegetables.

6

Add the peas (and stock if using jarred), the vegetable stock and the oat milk.

7

Bring to a simmer and simmer away until the potato has cooked and it has reduced slightly, you should end up with a deeply savoury creamy soup.

8

Check for seasoning, the butter (if using) pea stock, vegetable stock and miso will all have salt so you may not need much, if any. 

9

Serve with toasted crusty buttered bread. 

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