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Potato soup

Potato Soup
Lunch

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
25 minutes

Ingredients

  • 5 Carisma potatoes, roasted or boiled in their skin
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 2 1/2 cups reduced salt vegetable stock
  • 2 handfuls fresh chives, finely chopped
  • 25 g light sour cream
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Method

  • Add onion and garlic to a large pot, sauté on low heat until soft and fragrant.
  • Roughly dice cooked potatoes. Add stock to the pot. Bring to the boil and simmer for 15 minutes.
  • Blend with a stick blender until smooth. More or less stock or water may be required due to the size & water content of the potatoes. Bring back to temperature on the stovetop.
  • Serve. Finish with a dollop of sour cream and a sprinkle of chives.

Notes

Energy per serve: 565kJ

Nutritional information (per serve)

Serving: 340g | Carbohydrates: 23.1g | Protein: 6g | Fat: 4.1g | Saturated Fat: 1.8g | Sodium: 302mg | Fiber: 4.5g | Sugar: 5.1g
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