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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Served with warm bread rolls this makes a delicous light evening meal or lunch when cooler days are about. From Alison Holst's cookbook, Meals without meat. Ingredients:
2 onions |
3 garlic cloves |
2 tablespoons oil |
3 potatoes, medium size |
3 cups stock, vegetable (liquid) |
1 teaspoon sugar |
pepper, generous grind |
nutmeg, generous sprinkle |
parsley, sprig |
mint, sprig |
basil, dried (pinch) |
thyme, dried (pinch) |
1/4 cup milk |
Directions:
1. Chop onion and garlic. Cook in oil in a large saucepan over a medium heat for a few minutes until the onion begin to brown.
2. Scrub and dice the potatoes. Add to the onion mixture.
3. Pour the stock over the vegetables, add sugar, nutmeg, pepper and herbs.
4. Stir together, cover and simmer for 10 - 15 minutes until the potato is tender.
5. Blend the soup until smooth.
6. Add the milk and reheat. Do NOT boil.
7. Serve garnished with a dollop of plain youghurt and freshly chopped herbs, if desired.
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