Hearty Potato & Vegetable Soup
Serving: 4-6
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Directions
- In a deep pot, fry the onion for a few minutes in the Canola oil before adding the garlic, thyme and potato.
- Sauté for 2-3 minutes until onion is glossy and potatoes are starting to change colour.
- Add the vegetables and cook for a further 10 minutes before adding the stock.
- Bring to a gentle simmer and cook for 30-40 minutes until vegetables are soft.
- Blend the soup until smooth and then put back on the heat.
- Stir through the cannellini beans and chopped chives, season with salt and pepper and simmer for 5 minutes to heat through the beans.
- Serve topped with an extra sprinkle of chives.
Ingredients
- 2 large Potatoes, with skin (360g), cubed
- 1 tbsp Canola Oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp thyme leaves
- 500 g thyme leaves
- 1 tin cannellini beans, rinsed and drained
- 1.20 l cannellini beans, rinsed and drained
- 1 tsp fresh chives, chopped
- ½ tsp salt
- Freshly ground black pepper