Vegan kale and asparagus soup with black oyster mushrooms

Prep the garlic, onion and potato; keep the onion root on while cutting.

Rinse and drain the potatoes; this is crucial.

Snap off the woody ends of the asparagus; prep the kale.

In a hot pan with olive oil, cook the mushrooms and set aside.

Add olive oil, the onions and garlic, salt and pepper, then the potatoes, seasoning; add the asparagus, season; add the kale, season.

Add water or vegetable stock, seasoning if using water; turn up the heat and bring to a boil.

Transfer to a blender and blend on high speed; plate with the mushrooms and finish with olive oil.