Nathalie Spjälle
Potato and herb soup
A simple soup made of aromatic vegetables and herbs that will enlighten any day, even those when the sun doesn’t shine! Make it even simpler by preparing the vegetables at home.
INGREDIENTS
SERVINGS:
2
COOKING TIME: 25-30 min
Ingredients
- 100 g Fennel
- 1 Onion
- 0.5 Leek
- 300 g Potatoes
- 1 Carrot
- Thyme
- Fresh dill
- Rosemary
- Oregano
- 1 Cube Vegetable stock
- Herbal salt
- 500 ml Water
- 300 ml Oat cream
- Oil for frying
COOKING OUTSIDE
Step 1
Finely dice the onion and fennel. Sweat with oil in a pan.
Step 2
Slice the leek.
Step 3
Peel and cut the carrot into coins.
Step 4
Cut the potato into smaller pieces. Chuck everything in the pan and let it soften for a while. Then add water.
Step 5
Season the soup with vegetable stock, oregano, herbal salt, dill, thyme, and rosemary.
Step 6
Let it simmer before finally adding the oat cream. The soup is done when the vegetables are soft.
PrintA simple soup made of aromatic vegetables and herbs that will enlighten any day, even those when the sun doesn’t shine! Make it even simpler by preparing the vegetables at home.
Nathalie Spjälle
PrintINGREDIENTS
SERVINGS:
2
COOKING TIME: 25-30 min
Ingredients
- 100 g Fennel
- 1 Onion
- 0.5 Leek
- 300 g Potatoes
- 1 Carrot
- Thyme
- Fresh dill
- Rosemary
- Oregano
- 1 Cube Vegetable stock
- Herbal salt
- 500 ml Water
- 300 ml Oat cream
- Oil for frying
NEWSLETTER SUBSCRIPTION
