Potato and veggie soup

Shared by @opel · Makes 19 servings (150g)s · Soups

Ingredients

• 1400 grams Potatoes, flesh and skin, raw
• 60 grams Butter
• 30 grams Olive oil, extra virgin
• 450 grams Onions, yellow, raw
• 200 grams Carrots, raw
• 30 grams Chicken Stock Cubes
• 20 grams Vegetable Stock Cubes
• 100 grams Garlic, raw
• 2 tsp, leaves Spices, thyme, dried
• 2 tsp Spices, parsley, dried
• 2 tsp, leaves Spices, basil, dried
• 2 tsp Spices, pepper, red or cayenne
• 2 tsp Garlic Powder
• 2 tbsp Spices, onion powder
• 2000 ml Water

Instructions

1. Equipment:
2. • Large pot
3. • Cutting board
4. • Spoon
5. • Knife
6. • Strainer
7. • Blender
8. 1. In a large pot, boil the water and dissolve the stock cubes.
9. 2. Chop up the potatoes, carrots into cubes and cut the onions into rings.
10. 3. Once dissolved, remove the stock from the pot and put it aside.
11. 4. In the same pot, melt the butter and oil together, once melted, pour in onions and cook them till they become clear.
12. 5. Add in the garlic and cook for a few more minutes.
13. 6. Add in potatoes and carrots, stir then add the stock.
14. 7. Cook while stirring occasionally until the potatoes and carrots become soft.
15. 8. Strain out the stock into a bowl and blend all of the vegetables into a puree (this may take multiple rounds).
16. 9. Pour the stock and and the puree back into the pot.
17. 10. Add in the spices, stir and allow to cook for a few more minutes.
18. 11. Enjoy, I hope you liked my recipe!

Nutrition per serving

• Calories: 123
• Protein: 2.5g
• Carbs: 19.1g
• Fat: 4.5g
• Fiber: 2.9g
• Sugars: 2.7g
• Sodium: 199mg

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