Autumn is when I need soul food. I don’t know how you feel about it, but in the wet and cold weather my body and soul just need it. The best thing is a super delicious soup, like for example my favorite recipe for a potato soup!
As of autumn, soups can no longer be imagined away from the dining table. My recipe for potato soup is really super simple. Just peel the vegetables, chop them up a bit and put them in the pot. Let simmer, puree and enjoy. Little work and still a super tasty meal.
Soups are generally so simple and totally healthy!
Soups are especially suitable if you have to process a few ingredients or some that you can’t use otherwise. By this I mean, for example, the stalk of the broccoli, which is thrown away by most people. But it makes itself super in a soup, could also make this a little more refined.
Since the potatoes make the soup creamy, you don’t need any additional products like cream or crème fraîche. That’s why it’s vegan, without additives or substitutes. So it’s the perfect food for everyone!
My classic potato soup is:
- very simple
- a real soulfood for autumn/winter
- done without much effort
Ingredients for my vegan potato soup:
- 1 onion
- 1 garlic
- 50g celery
- 1100 ml water
- some vegetable broth, about 2 tbsp.
- 1 carrot
- 600g potatoes
- 1 bay leaf (optional)
- salt, pepper, chili
- Peel onion, garlic and celery and chop coarsely. Sauté briefly with the oil in a large pan.
- Mix the water with the vegetable stock powder and deglaze with it. Peel the carrot and potatoes and cut them into coarse pieces. Add to the pot as well as the bay leaf. Simmer for 20-25 minutes over medium heat.
- Puree the soup for a little longer if you like it finer. Add salt, chilli and pepper.
Quantity: approx. 4 servings
Total preparation time: approx. 40 minutes
Level of difficulty: easy
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