This is the name of the dish we have chosen for you; Easy and Creamy Potato Soup .
800 g potatoes
2 cloves of garlic
1000 ml vegetable broth
1 bay leaf
1 tl of fresh lemon juice
120 ml canned coconut milk (do not use a light version), alternatively soy or oat cream
1 tl of dried thyme
Easy and Creamy Potato Soup
Peel the potatoes and cut into medium cubes. Cut the white and light green part of the leek into rings and rinse well.
Finely chop the onion and garlic.
Heat some oil in a large saucepan and sauté the onion for about 3 minutes until translucent. Then add the garlic and fry for another minute.
Add the potato cubes and the leek and sauté for 5 minutes. Deglaze with the vegetable stock and add the bay leaf. Then simmer for 15 minutes over medium heat until the vegetables have become relatively soft.
Remove the bay leaf. If you want the potato soup a bit lumpy, skim off a portion (about half a cup to one cup) of the vegetables and set aside. Then purée the remainder of the soup creamy with a puree.
Then stir in the coconut milk, thyme and lemon juice. Season with salt and pepper. Fill in plates and serve with freshly chopped parsley, chives and spring onions.
We recommend for you: Moroccan eggplant stew