POTATO SOUP WITH BEANS

Preparation:

Heat the oil directly in a saucepan over medium heat.
Add onion, carrots, celery, salt and cook for 5 minutes (until onion is translucent)
Add garlic, patatoes and cook for 5 minutes or until garlic is fragrant and patatoes begin to soften.
Add vegetable broth, water, rosemary and thyme sprigs to the pan.
Bring to a boil, then reduce heat to low and simmer for 15 minutes or until potatoes are tender.
Remove the green sprigs.
Add white beans and turn off the heat.
Pour about 4 cups of soup into a blender.
Mix on high speed until smooth.
Pour the mixed soup back into the pan and stir.
Add sun-dried tomatoes and fresh herbs, as soon as it boils again, turn it off.
Divide among plates and serve with crushed red pepper and croutons if desired

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Article Categories:
Vegan Recipes

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