Mediterranean mushroom soup

  • 30/03/2016
  • Easy
  • 4
  • 40 min

Serve this Mediterranean mushroom soup with potatos and olive oil and enjoy the maritime atmosphere.


  • 14 oz (400 g) potatoes
  • 1 ¾ cups (400 ml) Vegeta Vegetable Broth
  • 7 oz (200 g) mushrooms, sliced
  • black pepper
  • 3 sundried tomatoes (sliced)
  • 4 tablespoons olive oil


  1. 1.
    Peel potatoes, slice, place in pot and cover with Vegeta Vegetable Broth. Bring to the boil and cook until potatoes are tender. Before end of cooking, add sliced mushrooms. When potatoes are tender, remove from heat and blend soup with a hand mixer. Return to heat, add water to desired consistency. Add salt and pepper to taste.
  2. 2.
    Drizzle olive oil on sliced sundried tomatoes and use to garnish soup.


If you love mushrooms, you can increase quantity to 10 oz (300 g). A combination of different types of mushrooms will give an excellent tasting soup.

Consider adding watercress to make the soup even tastier.