Inges Potato Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 100 g carrot (s)
- 80 g celeriac
- 50 g parsley root (s)
- 2 tablespoon parsley, finely chopped
- 1 bay leaf
- 2 tablespoon rapeseed oil
- 1 liter vegetable stock
- 1 teaspoon, leveled marjoram, dried
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, carrots, celery and parsley root. Cut the leek into rings and finely chop the parsley.
- Heat oil in a pot. Steam the potato cubes, vegetable cubes and the leek for about 4 minutes. Deglaze with the vegetable stock. Add the bay leaf and marjoram and cover and simmer the soup over a medium heat for 25-30 minutes. Pour in the vegetable stock if necessary.
- Remove the soup from the stove and puree with the magic wand. Season with salt, pepper and nutmeg. Add the freshly chopped parsley.
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