Mushroom & Wild Garlic Soup

Serves 4


625g of mushrooms, sliced

1 onion, chopped

1 large potato, peeled and cubed

Small bouquet of wild garlic leaves, chopped (if you can’t find wild garlic, substitute with 2 cloves of garlic, chopped)

1 tsp thyme

1 tsp of vegetable bouillon powder




2/3 cups of dairy free milk alternative (I used oat)

1 tbsp of vegan butter


Cook the onion in a little water for around 5 minutes until it starts to cook.

Add the potato, wild garlic and milk, the liquid should just cover the contents of the pan.

Add the bouillon, thyme and salt and pepper to taste.

Bring to the boil and then turn heat down, add lid and simmer for 30 minutes.

Cool before blending.

Reheat to serve

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