Jannid's Potato Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Also good with several shakes of Tabasco! All spices and herbs can be increased and any number of others added or substituted. Ingredients:
2 1/2 c red potato, diced |
1 c onion, diced |
1 c celery, sliced |
1 1/2 c carrot, sliced |
1 tablespoon olive oil |
4 c organic vegetable stock |
3 teaspoons garlic, chopped |
1 1/2 teaspoon thyme |
1 t paprika |
2 tablespoon parsley, chopped |
1/2 teaspoon black pepper, to taste |
Directions:
1. In a large pot, saute the onion, celery and carrot in olive oil til veges are softened a bit. Add the garlic and seasonings and stir for a couple minutes.
2. Add potato, vege stock - preferably low sodium.
3. Simmer til veges are cooked and adjust seasonings to your taste.
4. If you want to add a 12 oz can of evaporated milk, do it shortly before serving but remember to add in the calories.
5. Mash a few of the potatoes as this gives the soup a nice thickness yet still retains its rustic chunky character.
6. If you want it very thick, either add more potatoes or make a roux at the end and add that. If you can do the calories.
7. Add some cheese or bacon bits before serving if you like.
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