Summary

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

1. 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.
2. 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.
3. Tastes almost better the next day. Possibly add seasoning.