Vegetarian Potato Soup with Coconut Milk

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 25 minutes

Ingredienti

2 Tablespoons olive oil

1 cup yellow onion (finely diced)

1 medium carrot (finely diced)

1 celery stalk (finely diced)

4 garlic cloves (minced)

1/4 teaspoon dried thyme

1/2 teaspoon dried parsley

1 bay leaf

Salt and Pepper (to taste)

Pinch Red pepper flakes (optional)

2 pounds Yukon gold potatoes (diced 1/2 inch)

2 cups vegetable stock

14 ounce canned coconut milk

1 cup cheddar cheese, shredded (optional)

Istruzioni

In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sautee for 3-4 minutes. Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes.

Stir in potatoes, vegetable stock, and coconut milk, bring to a boil reduce heat and simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).

Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.

Remove the bay leaf from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached. I like to blend about half of the soup, leaving some potato pieces throughout.

Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.

Serve immediately and garnish with croutons, crackers, green onions, or chives as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrizione

• Calorie: 498 kcal
• Grassi Totali: 31 g
• Grassi Saturi: 22 g
• Grassi Insaturi: 7 g
• Sodio: 512 mg
• Carboidrati Totali: 53 g
• Fibra Alimentare: 8 g
• Zuccheri Totali: 9 g
• Proteine: 8 g