:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/KoLfIcRk0fjJ4VZUgfcJ/57af3a47adb2544373cce8ae75d849.png "Simple Vegetarian Potato Soup")
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Simple Vegetarian Potato Soup
I often made this hearty vegetarian potato soup for my family. It is light, healthy and incredibly filling. With a base of vegetable broth and potatoes mixed with your choice of vegetables, this soup is tasty and perfect for cool weather. It goes well with fresh white bread as a side dish.
Ingredients
- 500 g Potatoes
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 Bar leek
- 750 ml vegetable stock cube
- 1 a handful parsley
- salt and pepper to taste
- 2 Tablespoon vegetable oil
- 100 ml cream
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Directions
First peel the potatoes and cut them into cubes. The size of the cubes depends on how thick you like the soup. I prefer smaller cubes because they cook faster and make a creamier soup.
Peel and finely chop the onion and garlic. Peel and slice the carrot and leek as well. I always cut the vegetables very finely to achieve a homogeneous taste and shorten the cooking time.
Heat the vegetable oil in a large pot. Sauté the onion and garlic until they are translucent. Then add the chopped vegetables and sauté for another 5 minutes.
Now add the potatoes and vegetable broth and bring to a boil. Simmer the soup over medium heat for 20 minutes until the potatoes are soft.
Coarsely chop the parsley and add to the pot. Puree the soup with a hand blender until it is the desired consistency. I like to leave a few pieces for a textured soup.
Finally, stir the cream into the potato soup and season with salt and pepper. I like to add an extra pinch of salt to enhance the flavors. Enjoy your meal!
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GretarezepteSimple Vegetarian Potato Soup
I often made this hearty vegetarian potato soup for my family. It is light, healthy and incredibly filling. With a base of vegetable broth and potatoes mixed with your choice of vegetables, this soup is tasty and perfect for cool weather. It goes well with fresh white bread as a side dish.
First peel the potatoes and cut them into cubes. The size of the cubes depends on how thick you like the soup. I prefer smaller cubes because they cook faster and make a creamier soup.
Peel and finely chop the onion and garlic. Peel and slice the carrot and leek as well. I always cut the vegetables very finely to achieve a homogeneous taste and shorten the cooking time.
Heat the vegetable oil in a large pot. Sauté the onion and garlic until they are translucent. Then add the chopped vegetables and sauté for another 5 minutes.
Now add the potatoes and vegetable broth and bring to a boil. Simmer the soup over medium heat for 20 minutes until the potatoes are soft.
Coarsely chop the parsley and add to the pot. Puree the soup with a hand blender until it is the desired consistency. I like to leave a few pieces for a textured soup.
Finally, stir the cream into the potato soup and season with salt and pepper. I like to add an extra pinch of salt to enhance the flavors. Enjoy your meal!
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