Leftovers: Potato, kale & portobello mushroom soup


Just made this tasty soup from:

about 1 muesli bowl full of mashed potato
3 shallots
1 bunch of kale
3 portobello mushrooms
about 800 ml of vegetable stock

Fry shallots in a bit of butter or oil. Add washed (and stringed, if your blender is as crap as mine) kale. After a few minutes, add diced mushrooms.

Add vegetable stock once mushrooms have shrunk a bit, just so that everything is covered.

Cook for a bit, so that the stock takes on the taste of the vegetables.

Blend soup.

Optional: add a bit of smoked paprika and/or ground nutmeg. You can also serve the soup with a bit of (whipped) cream and roasted nuts.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s