Diced Potato Soup


Ingredients: 600g potato, 150g mushroom, 100g vegetarian meat, 20g butter

Seasonings: 1 tsp. sea salt, a pinch of pepper


  1. Diced potato, mushroom and vegetarian meat into cubes.
  2. Melt butter in a small pot, stir-fry all ingredients until fragrant. Add 8-10 bowls of water to the boil with high heat.
  3. Turn to low heat and cook for 15 minutes until the potato soft.
  4. Turn off heat. Season with salt and serve.


  1. If you prefer a creamy taste, simply boil the soup much longer until mushy.


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