Fast Potato Soup

credit: @flickr: Norwichnuts

  • 1/2 Yellow Onion, diced
  • 1 Stalk Celery, diced
  • 1/2 a Sweet (Green, Red or Yellow) Pepper, diced

Saute in Olive oil until translucent and a bit browned. Add Salt and Pepper. (You can add another spice here, I do, such as a bit of nutmeg, or cumin or cayenne.)

  • Add 4 Potatoes, diced to 3/4 inch size. (Leave peels on if you can stand to).

Toss to coat with oil and spices then just cover with Vegetable or Chicken Stock/Broth. Bring to simmer. Simmer 20 minutes. Remove 1/2 from pan and mash or use emersion blender to make smooth add 1 teaspoon arrowroot mixed with 1 cup coconut milk to mash and return to pan heat to just a simmer. Serve with a squeeze of lemon and sprinkle of paprika on the top.

**Another version, 2 cups of Fresh chopped spinach is great added to the hot mixture left in pan after you remove the potatoes to mash. Simmer 2 minutes before adding the mash bake to the pan. Make sure and add bit of nutmeg with the salt and pepper and the lemon at the end is good on this version.

From the Kitchen of Dr. Kate Fox

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