Recipe: Potato Soup With Sauteed Mushrooms, Kale and Garlic

There's nothing quite like a nice creamy soup - and this one really hits the spot! Not only that, it's vegan-friendly!


Potato Soup:

1 Tbsp olive oil
1/2 brown onion (diced)
4 potatoes (or 330g)
1 cup celery (chopped)
1 cup zuchinni (chopped)
2 cups water
1/2 tsp veggie stock
1/2 cup coconut cream
Pinch of white pepper
Pinch of salt

Sautéed Mushrooms, Kale and Garlic:

1 Tbsp olive oil
1 cup kale (chopped)
2 cloves of garlic (chopped)
4 mushrooms (sliced)


  1. Heat the oil in a medium saucepan. Add the onion, potatoes, celery and zucchini and fry for around 5 minutes.
  2. Then add 2 cups of water, veggie stock, and coconut cream. Simmer for about 20 minutes, or until potatoes are soft.
  3. Let soup cool down a little and use a stick blender to get it to your desired consistency.
  4. In a fry pan, sauté the mushrooms, kale and garlic for a few minutes until mushrooms are cooked.
  5. Serve up the soup and then serve the sauteed mushrooms, kale and garlic on top

Looking for more plant-based recipes? Try these next:

Hearty mushroom wellington

Mango avocado and pasta salad

Vegan chocolate and peanut butter banana bread

This recipe was originally featured as an Instructable by DelightfulVegans

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