Creamy Herb Soup
Jump to Recipe Print RecipeAromatic, healthy potato cream soup with refreshing herbs –
fast and easy to make!
Video recipe with step-by-step explanation
Why you should make this recipe:
- simple and fast preparation
- made of only a few ingredients
- healthy, low-calorie, low-fat, gluten-free
- super creamy, refreshing and aromatic
- determine the taste according to your herb preferences
- vegan
What you need to make this recipe
You need a good blender to finely chop the herbs and combine them with the soup. This gives the soup it’s green color and makes it fine and creamy without pieces of herbs.
To chop the potatoes, a so called “Flotte Lotte” or a potato ricer is more suitable, as the soup can become a little slimy if you mix the potatoes only with a hand blender or a mixer. You get the best results and the creamiest soup, if you first chop the potatoes with the Flotte Lotte or the potato ricer and then mix it in a blender togheter with the herb mixture.
If you are interested in the kitchen utensils, I have linked mine in the pictures below: just click on the picture!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Creamy Herb Soup
Equipment
- strong hand mixer or blender (linked in the picture above)
- optimal: "Flotte Lotte" or potato ricer (linked in the pictures above)
Ingredients
- 900 g potatoes floury and mealy
- ½ onion
- 1 garlic clove
- 1 l vegetable broth
- 2 hands of spring herbs I used wild garlic, dandelion leafs, rocket, parsley, clover, chive, baby spinach, …
- salt, pepper, nutmeg, olive oil
Instructions
- Wash and peel the potatoes, cut them into pieces and cook them in salted water until soft.
- In the meantime, chop the onion and clove of garlic and fry them in a pan with some olive oil. Then deglaze with white wine (if desired) and with the vegetable stock and let it boil.
- Put the vegetable broth with all the herbs in the blender and mix for a few minutes to make everything emulsified nicely and until it gets the green colour. Put it back into the pot.
- Put the soft boiled potatoes through the Flotte Lotte or the potato ricer, then add the mashed potatoes to the blender and blend it together with the herb soup just until creamy (do not overmix it, or it will get slimy). Then add it all to the pot.
- Stir everything with a whisk until creamy, bring to the boil again and season with salt, pepper, nutmeg and tabasco if desired. Serve the soup with tomato cubes, sprouts and vegan cream cheese.
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