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Comforting Viennese potato and mushroom soup
31 May 2016
This vegan take on the Viennese potato soup is super easy and nourishing.
- 500g potatoes (e.g. Jersey new potatoes or any small and dense variety of potatoes that don't overcook too quickly)
- 150g chestnut mushrooms
- 1 small onion
- Juice of half a lemon
- 3/4 - 1l of water
- 1 1/2 stock cubes
- Sea salt
- Black pepper
Finely chop the onion and cut the mushrooms. Add to a stock pot and fry in a bit of oil. Cut potatoes into small cubes. Now add boiling water to the stock pot and add all other ingredients with a generous amount of marjoram (even though marjoram and oregano are similar, the taste of marjoram is much more subtle so you need to add plenty to give the soup it's distinct flavour). Boil until potatoes are done and season to taste with a bit more of sea salt and black pepper. If you need your protein fix, just add a few beans to the soup (butterbeans would work well, but you can add any you like).
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