Vegetarian German potato soup

Vegetarian German potato soup. Raw peeled potato, Raw leek, Raw carrots.

Kimberly Killebrew — adaptação vegetariana

15 + 35 min · 4

Ingredients

• 650 g Raw peeled potato
• 180 g Raw leek
• 200 g Raw carrots
• 150 g Raw celeriac
• 120 g Raw onions
• 8 g Raw garlic
• 25 g Olive oil
• 1 g Dried marjoram
• 12 g Fresh parsley
• 1100 g water retained in recipe; excludes discarded cooking water
• 5 g Table salt
• 1 g Ground black pepper

Preparation

1. Peel and dice potatoes, carrots and celeriac. Wash and slice the leek; chop onion, garlic and parsley.
2. Sauté onion, garlic and leek in olive oil for 5 minutes. Add potatoes, carrots, celeriac, marjoram and measured water.
3. Simmer covered for 25–30 minutes until vegetables are tender. Mash a few potatoes into the broth; add salt, pepper and parsley and serve.