Potato and vegetable soup
Potato and vegetable soup
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Directions
- Preheat the oven to 180°C.
- In a lined baking dish bake the cubed potatoes in a little oil until cooked and crispy (+/- 30 minutes). Remove and set aside.
- For the soup, sauté the onion, garlic and leeks for a few minutes then add the rest of the ingredients, except for the chives and cook for (+/- 20 minutes).
- Blend the soup until smooth serve with the chives and the baby cubed potatoes as croutons.
Ingredients
- 1 potato, skin on and cut into small cubes
- 1 onion, chopped
- 1 garlic, chopped
- 3 large leeks, chopped
- 2 potatoes, skin on and chopped
- 15 ml (1 tbsp) fresh thyme leaves only
- 2 carrots, chopped
- 1 g borlotti beans, drained and rinsed
- 500 ml (2 cups) vegetable stock
- Fresh chives, to serve