July 26, 2010

Potato Soup with easy prep, cook, and clean-up

July 26, 2010
This soup started out as a potato soup because I had two baskets full, but it became more of vegetable soup by the end.
Here's the recipe and for those of you in summer season save this for November on a rainy day!

Chopping Knife
Cutting board
Soup Pot
1 Measuring Cup

2 Tablespoons Olive Oil
1 Onion
2 Carrots
2 Garlic cloves
5 Cups Water (option to adjust the amount of water depending on if you want a lot of broth or not.  you can also add one cube Low Sodium Chicken Broth if you so desire.)
1/2 lb Potatoes
1 Tablespoon Fresh Thyme (1 teaspoon Dried Thyme)
1 Tomato

How to:
Chop the following ingredients:  Onion, Carrots, Garlic, Potatoes (about 1-inch chunks), dice the Tomato

Heat the Olive Oil in a large soup pot over medium heat.
Add the onion and carrots and let them soften and brown a bit about 5 minutes.
Add the Garlic and sauté for 1 minute.
Add the Water, Potatoes, Thyme.
Bring to boil.
Reduce heat, cover partially, and simmer for 15 minutes.
Add the Tomato.
Simmer for 5 to 10 minutes, or longer if you desire.

While the soup simmered I had time to light candles, set the table, poor a nice cup of Chilean wine, and wash the dishes I had just used.

If you would like more veggies included I suggest the following:  Celery, Broccoli, Green Beans, or Cauliflower.  Note that if you include Celery - chop and heat with the Onion and Carrots.  The Broccoli, Green Beans, and Cauliflower should be added with the Tomato.

1 comment:

jonathan said...

Can't wait to try the recipes!
We started using Quinoa when Ennis' acupuncturist recommended he stop eating wheat...we used the Quinoa in place of oatmeal...tasty!
Glad you like the cutting board!