Step 1

Boil the potatoes and carrots for 15-20 minutes until tender. Drain and transfer to a blender.

Step 2

In the meantime, brush a grill pan with a little oil and add the portobello mushrooms. Grill for about 6-8 minutes on each side. Transfer to a chopping board and slice them.

Step 3

Heat up a little oil in a frying pan and add the thinly sliced onion. Fry for 3-5 minutes until translucent.

Step 4

Add the garlic, rosemary and paprika. Mix with a wooden spoon. Fry for another minute or two until fragrant.

Step 5

Transfer the onion and garlic to the blender over the potatoes and carrots.

Step 6

Add the water, nutritional yeast, mustard, lemon juice and olive oil. Blend until everything is smooth. Taste and add salt and pepper to your preference. If you want a tangier kick, add more lemon juice, one tbsp at a time. For a cheesier taste, add more nutritional yeast, one tbsp at a time. If you want the soup runnier, add a little more water until you reach the desired consistency. Feel free to transfer to a saucepan and warm up the soup if you prefer it hot.

Step 7

Prepare four bowls and equally distribute the cream of potato soup. Add the sliced of portobello mushrooms on top of the soup and decorate with a little paprika spice.