Hello Lovelies, we are back from a super nice skiing trip to Austria (you can read more about it on the blog next week). We have been spoiled with a 4 course dinner at the hotel every night, so at home wen need to get "back to the basics". So over the next few weeks I will share lot of healthy, nutrious and balanced meals, that are also perfect for a busy family life or a busy life without a family :-). One if the things I want to make sure this year is to implement even more regional and seasonal for into our diet. I want to implement more potatoes and lentils especially.
The recipe I want to share with you today is a special request from my daughters, since it is their favorite soup. Since I made it for the first time last year, they always demand it and I am happy about it of course. A classical potato soup is full of nutrients , healthy and can be so versatile if you use different veggies and herbs.
So here is the recipe:
- 2 potatoes
- 1 sweet potato
- 2 carrots
- 400 gr potatoes
- 1 onion
- 30-50 gr celeriac root
- 600-700 ml water
- 100 ml oat cream
- 1 TL vegetbale stock
- Peel the veggies and cut them into cubes - cook in slightly salted water for 10-15 minutes until soft
- Keep the veggie water
- Peel and chop the onions and cook them in olive oil until glassy
- Chop the celeriac and add to the onions, cook shortly
- Peel and chop the onions and add them to the onions and celeriac
- Add the veggie water and more water until you reach 600-700 ml, also add the veggies stock
- Let simmer for 20 minutes with closed lit
- Add the oat cream and puree the soup
- Season to taste with salt, fresh thyme, nutmeg and pepper
- Add the cooked veggies so they can heat top a bit, or just add them to the plate
- Garnish with fresh thyme, pepper and oat cream
Potato soup can really be enjoyed in so many varieties and thats why I like it so much. Instead of the celeriac you can also add leek, or if you prefer marjoram, just use it instead of the thyme. You can also use other toppings, like croutons, mushrooms or other veggies like pumpkin, fennel or beets from the oven. As you can see, their is no limit to your imagination!
I really hope you are already edited about all the potato recipes that will be following the next weeks.
If you are using Pinterest, you can pin this picture:
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