There’s nothing quite like a nice creamy soup — and this one really hits the spot! This dreamy potato soup is made from potatoes puréed with zucchini, celery, and creamy coconut milk and topped with garlicky sautéed vegetables that'll leave you in a state of bliss. This soup also doesn't require many ingredients, so it's easy to whip up using what's already in your pantry.

Potato Soup With Mushrooms, Kale, and Garlic [Vegan, Gluten-Free]



Cooking Time




For the Potato Soup:

  • 1 tablespoon olive oil
  • 1/2 brown onion, diced
  • 4 potatoes
  • 1 cup celery, chopped
  • 1 cup zucchini, chopped
  • 2 cups water
  • 1/2 teaspoon vegetable stock
  • 1/2 cup coconut cream from a can of coconut milk
  • A pinch of white pepper
  • A pinch of salt

For the Sautéed Mushrooms, Kale, and Garlic:

  • 1 tablespoon olive oil
  • 1 cup kale, chopped
  • 2 garlic cloves, chopped
  • 4 mushrooms, sliced


  1. Heat the oil in a medium saucepan. Add the onion, potatoes, celery, and zucchini and fry for around 5 minutes.
  2. Then, add 2 cups of water, vegetable stock, and coconut cream. Simmer for about 20 minutes, or until the potatoes are soft.
  3. Let soup cool down a little and use a blender to make it smooth.
  4. In a frying pan, sauté the mushrooms, kale, and garlic for a few minutes until mushrooms are cooked/
  5. Serve up the soup and then serve the sautéed mushrooms, kale, and garlic on top.