Ingredients
- 1 large Rooster potato, peeled and cubed
- tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 1tsp thyme leaves
- 500g vegetables, roughly chopped, such as sprouts, carrots, parsnips and squash
- 1 tin of flageolet beans
- vegetable stock, hot
- 1tsp chopped fresh chives
Traditional Potato and Vegetable Soup
Method
This soup is a great way of using up all those left-over vegetables and once made can be frozen for another day. Begin by gently frying the onion for a few minutes in the olive oil, then add the garlic, thyme and potato, fry for a further minute before adding the left-over vegetables and stock. Bring to a gentle simmer and cook for 10 minutes. Blend the soup until smooth, pop back on the heat, add the flageolet beans and chopped chives, season with salt and milled pepper, simmer for 5 minutes and serve with warm crusty bread and softened butter.
Cooking by Microwave:
Take a large microwavable bowl add the olive oil, potato, garlic and 200ml of the stock and cook for 5 minutes. Now add the leftover vegetables, another 200ml of the stock and cook for a further 8-10 minutes. Carefully tip into as liquidizer and add the rest of the stock, blend until smooth. Pour back into the bowl, add the flageolet beans and season with salt and milled pepper, warm back up through the microwave and serve with chopped fresh chives a warm crusty bread.
Recipe originally posted on Potato.ie