Vegetarian Potato Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 3 spring onion (s)
- 1 clove garlic
- 0.5 ½ bunch curled parsley
- 3 tablespoon olive oil
- 1 tablespoon mustard
- 2 tablespoon soy sauce, dark
- Vegetable broth, grained
- 0.25 ¼ glass white wine, drier
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the white of the spring onions, cut the green into strips approx. 5 mm wide. Fry lightly in olive oil in a large saucepan with the crushed garlic. Peel and roughly dice the potatoes. Pour into the saucepan and pour over 2 liters of water. Add the vegetable stock, but not too much so that the potato flavor is not masked. Pour in the white wine when the potatoes are boiling. After 1 minute turn back the heat so that the potatoes slowly cook until soft. Take about ¼ of the potatoes out of the pot, puree and add again. Add the finely chopped parsley and season the soup with mustard, soy sauce, salt and pepper.
- The combination of mustard and garlic gives the soup a very hearty note that leaves nothing to be desired in terms of taste compared to a non-vegetarian soup.
- Tastes almost better the next day. Possibly add seasoning.
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