WWW.FREI-STYLE.COMCreamy potato soup with veggies
Ingredients
Veggies:
- 2 potatoes
- 1 sweet potato
- 2 carrots
soup:
- 400 gr (14 oz.) potatoes
- 1 onion
- 30-50 gr (1.1-1.8 oz.) celeriac root
- 600-700 ml (2 1/2-3 cups) water
- 100 ml (1/2 cup) oat cream
- 1 tsp vegetable stock
- salt
- pepper
- thyme
- nutmeg
Instructions
Veggies:
- 1.Peel the veggies and cut them into cubes - cook in slightly salted water for 10-15 minutes until soft
- 2.Keep the veggie water
soup:
- 1.Peel and chop the onions and cook them in olive oil until glassy
- 2.Chop the celeriac and add to the onions, cook shortly
- 3.Peel and chop the onions and add them to the onions and celeriac
- 4.Add the veggie water and more water until you reach 600-700 ml (2 1/2-3 cups), also add the veggies stock
- 5.Let simmer for 20 minutes with closed lit
- 6.Add the oat cream and puree the soup
- 7.Season to taste with salt, fresh thyme, nutmeg and pepper
- 8.Add the cooked veggies so they can heat top a bit, or just add them to the plate
- 9.Garnish with fresh thyme, pepper and oat cream
Notes
Tip from my kitchen: this soup is great to make ahead – once blended it keeps covered for 3–4 days in the fridge and often tastes even rounder the next day. To freeze, cool it and portion it out (up to 3 months); I add the vegetable garnish fresh so it keeps a little bite. For the creamiest texture, use floury potatoes and stir in a dash of oat cream at the end. Swap the celeriac for leek or the thyme for marjoram – and for toppings I love croutons or roasted pumpkin.
Nutrition per serving: 250 kcal