Mashed Potato Soup2020-04-24
- Servings: 5
- Prep Time: 20m
- Cook Time: 55m
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This information is per serving.
- 5 medium potatoes
- 1 large carrot
- 1 medium onion (or smaller)
- Vegetable oil for frying vegetables
- 1/2 bunch of fresh chopped greens (parsley and dill)
- 7/8 c. soy or coconut milk
- spices (paprika, bay leaf, salt, freshly ground black pepper, ground cumin and coriander, all to taste)
What other beautiful and delicious serving options are there? You can serve potato soup sprinkled with fried pumpkin, sesame, or sunflower seeds. You can also make croutons. To do this, preheat the oven to 200 ° C (396F). Dice fresh bread. Place on a small baking sheet, sprinkle with Provencal herbs and drizzle with vegetable oil. Put in the preheated oven for 5-7 minutes. Your tasty croutons are ready. Is it possible to make this soup for children? You can, if necessary, and it is very tasty! This is the first soup I prepared for my daughter. The only thing I changed was that I didn’t sauté the carrots and onions in a pan, just cooked the potatoes for 25-30 minutes in one pan, and the spices were moderate.
Once I tried a similar dish in a restaurant, and that ignited a fire in me to try to cook it myself at home. This is a super-economical meal option, mashed potato soup, and a nice warming dish for autumn days! Mashed potato soup is perhaps the perfect dish for a dank, rainy October day, with its velvet structure and warming taste! Enjoy this dish with a small spoon and stretch out the pleasure!
Rinse the potatoes, peel them, and cut into large pieces.
Put potatoes into a pan with water so that the water just covers the potatoes.
Bring to a boil over high heat, reduce heat to medium and cook for about 15 minutes.
While boiling potatoes, peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater.
If you are using large spices (cumin, dried herbs, coriander) as a seasoning, grind them in a mortar or using a mill.
In a small pan, heat the vegetable oil and sauté the chopped onions and grated carrots for 5-8 minutes.
In the pan with the potatoes, add bay leaf and fried vegetables and boil for another 15-20 minutes, until the potatoes are completely softened.
Do not drain the water. Remove the bay leaf and add all the spices, salt, and soy milk. Blend everything with a blender until smooth.
Serve the soup with finely chopped fresh herbs (parsley, dill).