Creamy Herb Soup
Aromatic, healthy potato cream soup with refreshing herbs - fast and easy to make!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 people as main dish
Author: Lena
- 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
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.