Low Fat Potato Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 1 large onion (s)
- 1 leek
- 1 carrot (s)
- 1 piece (s) celeriac
- 2 tablespoon olive oil
- 1 liter vegetable broth
- salt and pepper
- Caraway powder
- 300 g mushrooms
- 150 ml milk
- parsley
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, onion, celery and carrots and cut into small cubes. Cut the leek into thin rings. Briefly sauté everything in 1 tablespoon of olive oil. Deglaze with vegetable stock and season with salt, pepper and caraway powder, simmer for about 10 minutes.
- Wash the mushrooms, cut in half and fry in 1 tablespoon of olive oil.
- Puree the soup, refine it with milk, then add the mushrooms. Finally sprinkle with parsley.
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