Alex's quick herb potato soup

Ingredients for 4 servings:

• 5 large waxy potatoes
• 2 onions
• 1 shallot(s)
• 2 tbsp, heaped olive oil, organic
• 1 tbsp, heaped marjoram, shredded
• 2 tbsp, heaped vegetable stock, granulated
• 1 tbsp, heaped turmeric powder
• 1 tbsp, heaped parsley, fresh or frozen
• 1 tbsp, heaped chives, fresh or frozen
• 125 ml crème fraîche or soy cuisine for a vegan soup
• 3 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple, stomach-friendly

Finely dice the onions and shallots and fry in olive oil in a soup pot until golden brown. Add the turmeric and marjoram when the onions begin to brown. Add the peeled and finely diced potatoes and pour in the water. Add the soup stock and simmer until the potatoes are tender. Just before serving, ladle a ladleful of soup into a small bowl, stir in the crème fraîche until smooth, and then pour the soup back into the soup pot. Do not bring the soup back to a boil. Alternatively, simply pour the Soja Cuisine into the soup. Add the parsley and chives, stir, and serve.