This hearty potato and vegetable soup is simply comfort in a bowl. It’s a complete meal that will fill you up with nourishing nutrients and makes for a great winter soup.
Medium size potatoes – 2
Medium size onions/shallots – 2
Carrots – 2
French beans – about 10 to 15
1 small turnip
Celery – 2 or 3 stalks
Cabbage – 100 gm
Tomato – 1 large
Water – 6 cups
Chicken or vegetable stock – 1 cup
Milk – 1 cup
Garlic – 5 cloves, minced
Butter – 2 tablespoons
Salt and pepper to taste
Croutons, parsley and grated cheese for garnish
Before you start cooking, blanch the tomato in hot water, peel the skin and chop roughly. Shred the cabbage, dice the remaining vegetables and keep them aside.
In a saucepan, add butter, diced onions and minced garlic. Saute for a min on low flame. Add tomatoes, diced potatoes and rest of the vegetables. Saute the vegetables for 3-4 minutes. Season with salt and pepper. Now add water, stock and allow the vegetables to simmer for about 25-30 minutes until they are very soft and easy to mash. Using a ladle, strain out about 2 cups of cooked vegetables. Blend them in a mixer with 1 cup milk to make a smooth puree. Now return the puree to the rest of the broth in the saucepan. Mix well, season once again and bring the soup to boil.
Serve hot, garnished with croutons, chopped parsley and grated cheese.