Prep the vegetable and herbs as per the ingredient list.
Add a table spoon of oil to a large sauté pan.
Combine onion, leeks, and celery in a large pan and soften.
Add the herbs and mix.
Add the potatoes and soften a little.
Add a salt and pepper. More can be added to the finished soup if required.
Make a well in the pan.
Add the butter and flour and cook out the flour to make a Beurre mani.
At this point I add the crumbled stock cubes to the Beurre mani and combine.
Start adding water to combine with the mix and stir to combine.
Add the rest of the water. Use your judgement on the amount.
Simmer until the potatoes just have a little bite left.
Remove 3/4 of the vegetables and blend (I use a stick blender)
Add back to the pan and mix.
Serve with freshly baked croutons, a dollop of Greek yoghurt and the obligatory sprig of parsley.
You can make this a more traditional soup by blending the whole soup and making a ruex with milk to add to it.
You can obviously make it vegetation or vegan by using a suitable veggy stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 147 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40.7mg||13 %|
|Sodium 423.5mg||15 %|
|Potassium 785.7mg||21 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 30g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 294
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