Description
This creamy and comforting Mushroom Potato Soup is made with hearty potatoes, savory cremini mushrooms, and aromatic herbs. A cozy, plant-based bowl perfect for cool evenings.
Ingredients
250 grams cremini mushrooms, sliced
4 medium potatoes (around 450 grams), peeled and cubed
1 medium brown onion, finely chopped
2 cloves garlic, minced
2 stalks green onion, finely chopped
1 teaspoon mixed Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Salt to taste
2 cups vegetable stock
1 cup plant-based milk (cashew, coconut, or soy)
2 tablespoons olive oil
Instructions
1. Heat 1 tablespoon olive oil in a large pot. Add sliced mushrooms and sauté for 4–5 minutes until softened. Remove and set aside.
2. In the same pot, add 1 tablespoon olive oil and chopped onion. Sauté until translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 30 seconds.
5. Add chopped potatoes and mix well. Pour in vegetable stock and bring to a boil.
6. Cover and simmer for 25–30 minutes until potatoes are tender.
7. Use a masher to partially mash the potatoes, leaving some chunks for texture.
8. Stir in cooked mushrooms, plant-based milk, and green onions. Simmer for 4–5 minutes.
9. Garnish with additional green onions or fresh herbs. Serve warm.
Notes
For a thicker texture, blend half the soup and mix it back in.
You can use any plant-based milk, but cashew or coconut milk offers extra creaminess.
Add a squeeze of lemon juice before serving for brightness.