Spring Soup with Kale, Mushroom & Potato

Prep and Cooking: 30 mins


  • 150g kale
  • 100-150g mushrooms
  • 2 large potatoes
  • 1 medium-sized onion
  • 2 cloves garlic
  • handful of parsley or rosemary

From the cupboard:

  • cooking oil
  • salt to taste
  • soy sauce (optional)
  • noodles (optional)


  1. Chop all the veg depending on how chunky you prefer your soup to be.
  2. Stir-fry the chopped veg in a cooking pot with cooking oil, garlic and soy sauce (optional) for about 5 mins.
  3. Add boiling water to the veg mix and cook until the potatoes are tender.
  4. Add the herbs at the end.


You can replace the kale with whatever greens you have available (pak choi, spinach, sorrel etc.).

Recipe design by Joris