Carrot and Potato Soup
Family favourite for lunch n winter
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 500 grams Carrots peeled and chopped
- 3 medium Potatoes peeled and chopped
- 1 large Onions - Brown finely chopped
- 1 stalk Celery finely chopped (Reserve leaves for garnish)
- 1 clove Garlic peeled
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 30 grams Fresh Coriander finely chopped
- 30 grams Fresh Parsley finely chopped
- 1.5 Lt Vegetable stock
- 30 grams Greek Yoghurt unsweetened
- Salt and Pepper to taste
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add onion and saute until softened, about 3 - 4 minutes.
- Add the carrots, potatoes, celery, coriander, parsley, and garlic. Pour in the vegetable stock and simmer over low heat until the carrots and potatoes are tender, about 20 - 30 minutes.
- Remove from the heat and puree with your stick blender.
- Return to the heat and season with salt and pepper to taste. Simmer over low heat till ready to serve.
- Ladle into soup bowls and garnish with yoghurt and celery leaves.
