There’s nothing quite like a nice creamy soup – and this one really hits the spot! Do you ever get recipe ideas (or any creative ideas, for that matter) floating around in your head and then you finally make it, and it turns out brilliantly? (and sometimes not so brilliantly…) Well, this Potato Soup with Sauteed Mushrooms, Kale and Garlic was one such idea (that turned out brilliantly).
I’ve been reading Elizabeth Gilberts Big Magic lately, and it’s such a wonderful read. She has the notion that ideas have a consciousness and a will, and their sole purpose is to be made into a reality. I think that is such a cool concept – and it kind of makes sense. She says that ideas will wait around sometimes for a few moments, or a few weeks, or years, but some ideas won’t wait around forever, and they will go and find someone else to actualise the idea for them.
She also talks of multiple discovery – when two or more people discover the same thing at the same time in different parts of the world. I loved reading this, because it made me think – I need to act upon my recipe ideas, or they will go away! The amount of times I’ve been thinking of a recipe in my head for a few weeks and then another blogger will publish a recipe very similar. It’s quite uncanny! This book is a must read – you can get it here.
This recipe is so easy and quick to make, and doesn’t use too many ingredients! If you like soup recipes, try out our Beetroot Soup or our Vegan Beef Bean and Noodle Soup. If you’re really keen, you can even make your own veggie stock. We have a really nice recipe of our Kajo Veggie Stock which we used in this delicious Potato Soup with Sauteed Mushrooms, Kale and Garlic.
This creamy and dreamy Potato Soup with Sauteed Mushrooms, Kale and Garlic will leave you in a state of bliss and comfort, wishing for more!
- 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
- 1 Tbsp olive oil
- 1 cup kale chopped
- 2 cloves of garlic chopped
- 4 mushrooms sliced
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Heat the oil in a medium saucepan. Add the onion, potatoes, celery and zucchini and fry for around 5 minutes
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Then add 2 cups of water, veggie stock, and coconut cream. Simmer for about 20 minutes, or until potatoes are soft
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Let soup cool down a little and use a bamix or a blender to make smooth
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In a fry pan, sautee the mushrooms, kale and garlic for a few minutes until mushrooms are cooked
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Serve up the soup and then serve the sauteed mushrooms, kale and garlic on top
