It has been just under a month since I moved to the Netherlands, and the experience has been exhilarating. Moving always brings a mix of excitement and stress — new surroundings, new people, new routines. To calm my nerves I turn to cooking and eating, especially comfort foods like soups. Over the past weeks I’ve had many bowls of soup, and this hearty potato and mustard soup was inspired by a very Dutch way of serving clear broth with a generous spoonful of mustard. I wanted something thicker and more filling, so I adapted the idea into a creamy potato soup with mustard.
The Netherlands may be small, but it offers a lot to discover. Recently I visited a local flour windmill — yes, a working mill that looks like it belongs in a storybook. I’ll be sharing a short series about these local windmills across the country because they’re not only picturesque but also great places to buy fresh stoneground flour. You can’t beat flour that’s ground locally and sold straight from the source.
I stopped by the windmill to buy flour and to take in the views. With fresh flour I baked a crusty loaf to serve with this potato and mustard soup. Few things feel as comforting on cold November days as a steaming bowl of soup with a slice of warm bread. Lately I’ve gravitated toward potato and other root-vegetable soups — they’re simple, satisfying, and easy to make. I often use recipes like a rustic potato soup or a carrot soup with ginger and turmeric when I want extra warmth and immunity support.
I enjoy experimenting with new flavors, so discovering mustard soup here in the Netherlands caught my attention. Traditionally, mustard is stirred into a clear broth and the result is surprisingly delicious if you like mustard. I prefer thicker soups, so I developed a version that’s more stew-like while keeping that sharp mustard note.
To speed up cooking while maximizing flavor, I grate the potatoes and lightly sauté them with onion and garlic before adding hot vegetable stock and mustard. Grating the potatoes lets them break down as they simmer, producing a naturally thick and creamy texture without the need to blend. If you prefer a milder taste, reduce the amount of mustard or use a milder, grainy mustard. If you like things extra smooth, you can blend the soup at the end, but I find that the grated potato achieves the perfect consistency on its own.
Potato and Mustard Soup
The Greedy Vegan
Pin Recipe
Ingredients
- 500 g potatoes peeled
- 100 g red onion about one large, diced
- 2 cloves garlic
- 1 L vegetable broth
- 1 tablespoon vegan butter or oil of your choice
- ⅛ teaspoon black pepper ground
- 2 ½ tablespoon mustard grainy, mild
- 1 teaspoon mustard hot
Instructions
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Grate the potatoes and finely chop the onion and garlic. You can grate by hand or use a food processor if you’re short on time.
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Heat the vegan butter or oil in a pot, add the grated potatoes, onion and garlic, and sauté gently over medium heat for about five minutes, stirring occasionally.
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When the mixture starts to stick slightly to the bottom, pour in 1 L of hot vegetable broth and add the mustard and black pepper. Simmer over medium heat for about 25 minutes, until the potatoes break down and the soup becomes thick and creamy. Taste and adjust seasoning if needed.
Nutrition
