in Soup Recipes

Potato soup with parsley

updated

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Ingredients for 2 servings:

  • 500 ml vegetable stock
  • 100 g soy cream (soy cream cuisine)
  • 3 large potatoes, floury
  • 2 tbsp margarine
  • 2 tbsp parsley, dried
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 21 minutes; Total time approx. 51 minutes

vegan

Melt the margarine in a large microwave bowl. Microwave at 800 watts for about 1 minute. Wash, peel, and chop the potatoes, and add them. Cook at 600 watts for about 5 minutes. Pour in the vegetable broth and simmer at 600 watts for about 15 minutes. Add the cream and mash the mixture with a potato masher. Season with salt and pepper. Sprinkle the soup with dried parsley when serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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