Potato and Mushroom Soup

READY IN: 40mins
Recipe by moshitron

ridiculously easy vegan soup

Top Review by Annacia

This is delightful. It's very light and quick and with the veggie broth quite tasty. With all of the taste testing that I have been doing lately. This and some dark multigrain bread just hit the spot for dinner. We found it to be filling too. I did go a bit lighter on the garlic and I skipped the blending. We had it like a veggie soup in the broth. I used 4 C of stock and the given amount of all else (except the garlic wher I used one clove. Also, I cut all the fat by putting the raw veggies directly into the broth with no frying first. It worked a charm and we enjoyed it very much.

Ingredients Nutrition


  1. dice the vegetables, and fry them at a medium heat in olive oil in a soup pan until they start to take on colour.
  2. add the potato, cover with vegetable stock and add the parsley, garlic and pepper.
  3. cover, reduce the heat to low and leave to simmer for half an hour.
  4. blend the soup, and then return to a medium heat before serving.

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