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!

Ingredients:

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