Sunshine Soup
by XENIA
Servings: 2 portions
Ingredients
- 1 tbsp olive oil
- ½ onion
- 1 clove garlic
- 3 small potatos
- 2 carrots
- 250 ml vegetable stock
- 150 ml plant based milk
- 2 tsp nutritional yeast
- 1 pinch nutmeg powder
- salt and pepper
Instructions
- Peel 1/2 an onion and the garlic clove and chop them. Heat 1 tbsp olive oil in a large pot and add the onion. Sauté for 3 minutes before adding the garlic for another 2 minutes.
- Meanwhile, wash the potatoes clean and peel the carrot. Now roughly dice them. Prepare the vegetable stock
- Once the 5 minutes (step 1) are over, deglaze the pot with 250 ml of vegetable stock and 150 ml of plant based milk. Then add the potatoes and carrot pieces and bring everything to boil. Then reduce the heat, put the lid on and let it simmer for 15-20 minutes.
- After 20 minutes, put the contents of the pot into a large blender (e.g. Thermomix) and blend for a few minutes until creamy. Now season to taste: add 2 tsp nutritional yeast, 1 pinch nutmeg powder and pepper. Depending on how salty your vegetable stock was, season with plenty of salt. Blend again and then pour into bowls.
- Top as desired. I used some plant milk, chives, parsley and pumpkin seeds