07/02/2024
Healthy potato soup
Ingredients
- 1 litre of water or organic vegetable stock
- 500 g potatoes
- approx. 750 g fresh vegetables such as carrots, celery, leek
- ¼ litre sour cream
- 2-3 tsp sea salt
- Lovage
- Pepper (best freshly cooked)/li>
- Pepper (preferably freshly ground)
- 1-2 onions for roasting, butter
Preparation
Heat the water or stock, peel and quarter the potatoes, clean the vegetables, lovage and greens, roughly chop and add to the stock and cook for approx. 10 mins. Puree the ingredients, add the sour cream and stir in the chopped onions fried in butter, season to taste with salt and pepper. If the soup is too thick, add a little boiled water if necessary; depending on taste, you can also round off with yoghurt instead of sour cream.
Variations:
- If you want to avoid dairy products, you can use plant-based sour cream alternatives or make your own vegan sour cream alternative using cashew nuts, for example. Wild herbs are wonderful for flavouring. They can be added according to taste and season. Chopped and used as a topping, alkaline herbs such as nettle, dandelion or ribwort even intensify the alkalising effect of this soup. Small leaves of garlic rocket also go well with this potato soup.
(Basic recipe from: Cookbook by Irmtraut Volkmann for the book "Ökosystem Mensch - Gesundheit ist möglich", VBN-Verlag 2009)