Vegetarian potato soup

Ingredients for 4 servings:

• 1 kg potatoes
• 3 spring onions
• 1 garlic clove(s)
• ½ bunch curly parsley
• 3 tbsp olive oil
• 1 tbsp mustard
• 2 tbsp soy sauce, dark
• Vegetable broth, granulated
• ¼ jar white wine, dry
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the white parts of the spring onions and cut the green parts into strips about 5 mm wide. Lightly fry them in olive oil with the crushed garlic in a large pot. Peel and roughly dice the potatoes. Add them to the pot and pour in about 2 liters of water. Add vegetable stock, but not too much, so the potato flavor isn’t overpowered. Pour in the white wine when the potatoes are bubbling. After 1 minute, reduce the heat to low so the potatoes slowly cook until soft. Remove about ¼ of the potatoes from the pot, puree them, and add them back in. Add the finely chopped parsley and season the soup with mustard, soy sauce, salt, and pepper. The combination of mustard and garlic gives the soup a very hearty flavor that’s just as flavorful as a non-vegetarian soup. It tastes almost better the next day. Adjust seasoning if desired.