Body Reboot Part 4

I have been really loving this soup since I got back to London, I find its the perfect pre-dinner snack for these not-so-summery evenings. Since it’s been a while since I shared a recipe, here is my Vegan Cream of Potato soup!


  • 4 baby potatoes
  • 1 punnet of chestnut mushrooms
  • Half a red onion
  • 2 cloves of garlic
  • Extra virgin olive oil (cold pressed)
  • Black peppercorns
  • SaltIMG_6040
  1. To start boil the baby potatoes for 25 minutes with a pinch of salt and a table spoon of black peppercorns. When they’re ready be sure to not drain the water, you’ll need this later.
  2. In a pan fry the mushrooms, onions, and garlic. Chop and add the baby potatoes, lightly fry until they become slightly browned on the outside.
  3. Tip the pan fried vegetables into a blender, add the water from the boiled potatoes (including the peppercorns) and blend until smooth.
  4. Pour into a pot and heat to a desirable temperature, or pour into a container and save for later. You can also freeze this soup in portion sizes which you can thaw out when needed.

Swap the mushrooms for three peeled and chopped carrots for a comforting, creamy vegetable soup.