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What’s great about it
This two-ingredient soup fromEarth To Table might seem plain, but trust me, after 30 years of cooking, I know how to make vegetables come to life! This genius soup is cost-effective, quick to make and kind on the digestive system, making you feel warm and satisfied after eating it.
It is also packed with nutrients from the potatoes, which are rich in B vitamins and fibre, as well as potassium, which is a mineral that helps support cardiovascular health. Pair this with my Irish Soda Spelt Bread, also from Earth To Table, and you have the ultimate healthy comfort-food meal!
Enjoy all the nutrients in this delicious soup cold the next day, similar to a French-style Vichyssoise, and see additional benefits. When potatoes are cooked and then cooled, they undergo a process called retrogradation, resulting in a higher content of resistant starch which helps to nourish healthy gut flora and improve digestive health.
1 onion, finely sliced 1 tablespoon extra-virgin olive oil or butter 1 medium sized potato, finely sliced or grated sea salt and white pepper to taste 500 ml (2 cups/ 16 fl oz) freshly boiled water
COOK onion over a very low heat with the olive oil for 8 minutes until softened, but not coloured. ADD finely sliced potato and continue to cook for another 5 minutes over a low heat, stirring the pot frequently so that it doesn’t stick. POUR in the hot boiled water and mix through then simmer gently for 5 minutes until potatoes are soft. Add a pinch of salt and white pepper. BLEND until smooth and creamy then pour back into the simmering pot. ADD cream or yoghurt if using and taste, adjusting the consistency adding more water if needed. SERVE in generous cups or bowls and enjoy.
Notes and Inspiration
Add 2 tablespoons cream or Greek yoghurt before devouring. Serve hot in oversized cups with a sprinkle of pecorino or nutritional yeast. Serve chilled in delicate glasses and garnish with a little yoghurt or crème fraiche.
Visit The Healthy Chef for recipe directions:Source
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