Saxon Potato Soup – Vegan Variant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 onion (s)
- 400 g carrot (s)
- 150 g celery
- 150 g leeks
- 800 g potato (s)
- 1 tablespoon rapeseed oil
- 5 stalks parsley
- 3 leaves lovage
- 3 tablespoon marjoram, dried
- 1 ½ liter vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the vegetables and cut into cubes approx. 1 cm wide.
- Heat a saucepan with oil and gently fry the vegetables, except for the potatoes, for five to seven minutes, stirring occasionally.
- Separate the stalks of the parsley, cut into pieces approx. 1 cm long and fry with them.
- Chop the lovage and parsley into small pieces.
- Then add the marjoram, lovage leaves and potatoes to the pot. Deglaze with the vegetable stock and season with salt and pepper. Put the lid on and cook for 10-15 minutes until the potatoes are cooked through. Then add the parsley and roughly puree everything with the mixer.
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