Ingredients: 600g potato, 150g mushroom, 100g vegetarian meat, 20g butter
Seasonings: 1 tsp. sea salt, a pinch of pepper
- Diced potato, mushroom and vegetarian meat into cubes.
- Melt butter in a small pot, stir-fry all ingredients until fragrant. Add 8-10 bowls of water to the boil with high heat.
- Turn to low heat and cook for 15 minutes until the potato soft.
- Turn off heat. Season with salt and serve.
- If you prefer a creamy taste, simply boil the soup much longer until mushy.