Hello weekend! It’s another Saturday and the second installment of my Savory Saturdays! Today I’m going to share my favorite warming soup with you – it’s a potato vegetable soup and the recipe is from my Mum 🙂 It’s perfect for lunch, either before your main dish, or as your main dish. I mostly make a huge bowl and sometimes eat some fresh dark bread with it – filling, warming, wonderful! It is generally a very simple meal, the original recipe that my mum had written down actually only calls for potatoes and onions, but I enjoy to at least add carrots and often also mushrooms into it. This makes it more filling and also more colorful. Who doesn’t enjoy eating a rainbow in a bowl?
Warming Potato Vegetable Soup
Yield: 1-2 bowls of soup
- 2 cups water
- 4 small potatoes
- 1 small white onion
- 1 clove garlic
- 1/2 carrot (sliced)
- 1 tbsp olive oil
- 1-2 tbsp spelt flour*
- 1 bay leaf, majoram, caraway
- green onions and some parsley for garnish
*You can use whatever flour you have on hand, everything should work – except probably from coconut flour, as this will definitely change the taste of the dish into a quite interesting combination 😉
- Peel the potatoes, cut them into small cubes and put them in a small stock pot.
- Add the water, a good amount of salt (potatoes need quite a bit of salt), the bay leaf and some marjoram – bring to a boil.
- Chop up the onions, add the olive oil and onions to a pan and lightly caramelize them.
- Dust the flour over the onions and let it brown slightly.
- Add the onion-flour mixture to the soup and use a whisk to incorporate it thoroughly so no flour clumps are left.
- Turn the heat down, and let it simmer for about 10 minutes.
- Add the freshly pressed garlic and caraway, stir well and let it simmer for another 5-10 minutes.
- The soup is done, when the potatoes are soft.
- Use a ladle and pour the soup into a bowl. Add parsley and some chopped up green onions for garnish. Enjoy!
- If you want to add mushrooms, add them right away with the potatoes
- The amount of soup made from this recipe makes either two bowls if you eat them before your main course, or a large bowl as a main course for 1 person