POTATO SOUP 2
- Number of Servings: 5
Ingredients
1 1/4 pounds of potatoes, peeled and quartered1 1/2 cups of diced onions1 tbsp freshly minced garlic1 tbsp freshly minced basil1/2 cup dry white wine1/2 cup finely diced carrots1/2 cup finely diced red pepper1/2 cup finely diced zucchini3 1/2 cups vegetable stock1/8 teaspoon salt1/8 teaspoon freshly ground black pepper
In a large pot, boil the potatoes. In another pot, braise the onions, garlic, and basil in the white wine. Add the carrots. When they are partially cooked, add the red pepper. Add the zucchini when the peppers have softened.
Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes witha food mill, processor, or blender and add to the other vegetables. Stir and add all of the vegetable stock to thin the soup. If it is still too thick , gradually add some of the potatp liquid to a desired consistancy. Do not let the soup become to thin or it will lost mist of its floavor. add salt and pepper
Number of Servings: 5
Recipe submitted by SparkPeople user JENJUSTICE91.
Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes witha food mill, processor, or blender and add to the other vegetables. Stir and add all of the vegetable stock to thin the soup. If it is still too thick , gradually add some of the potatp liquid to a desired consistancy. Do not let the soup become to thin or it will lost mist of its floavor. add salt and pepper
Number of Servings: 5
Recipe submitted by SparkPeople user JENJUSTICE91.
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 508.7 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.8 g
- Protein: 3.5 g
Member Reviews