- Servings: 2
- Prep Time: 20m
- Cook Time: 15m
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This information is per serving.
- •1.5 cups of water
- •3 medium potatoes
- •1 small onion
- •1 small carrot
- •5 tbsp. tablespoons of soy or other vegetable milk
- •1 clove of garlic
- •1 tbsp. whole grain flour
- •small bunch of parsley
- •salt and black pepper to taste
- •cooking oil
What can replace parsley? What spices are suitable for this dish?
Parsley can be replaced with basil. Do not be afraid to experiment. To enhance the taste, you can add 1/4 teaspoon of tarragon and 1/4 h. spoons of coriander.
Today I present a simple and very warm soup in cold weather. It is prepared from just a few ingredients, and the output is a real soup from the restaurant! Beautiful, very appetizing, fragrant and incredibly tasty. So thick and satisfying that a cup of such a soup can replace both the first and second dishes. Cooking Nothing more, and it’s preparing elementary! We try!
Grind onions, grind greens.
Peel the potatoes, cut into small pieces
Peel the carrots from the peel, cut into small pieces
Fry vegetables in hot oil for 5-7 minutes, add spices, let garlic through a press.
Divorced flour in milk. It is easier to do on fire. Often interfere until smooth.
Pour vegetables into water, add chopped herbs, add flour with milk and cook until potatoes are ready.
We take 30% of the soup, pour into a blender and make mashed potatoes from this.
The resulting mashed potatoes are poured back into the pan. Pepper, salt if necessary.