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Purple Potato Soup

From 250 Recipes To A Healthy Good Looking Physique Step By Step Guide Mediterranean Diet Cookbook For Beginners.

Source and licence

From 250 Recipes To A Healthy Good Looking Physique Step By Step Guide Mediterranean Diet Cookbook For Beginners, printed page 6, digitised by the Internet Archive: https://archive.org/details/250-recipes-to-a-healthy-good-looking-physique-step-by-step-guide-mediterranean-

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

  • 3 tablespoons olive oil tablespoon thyme
  • 4 cups chicken stock
  • 6 purple potatoes
  • 1 yellow onion

Method

  1. Preparation Time: 10 minutes Cooking Time: 1 h and 15 minutes Servings: 6 6 purple potatoes, chopped 1 cauliflower head, florets separated Black pepper to the taste Four garlic cloves, minced 1 yellow onion, chopped 3 tablespoons olive oil tablespoon thyme, chopped 1 leek, chopped Shallots, chopped 4 cups chicken stock, low-sodium 1.
  2. In’ a baking dish, mix potatoes with onion, cauliflower, garlic, pepper, thyme, and half of the oil, toss to coat, introduce in the oven and bake for 45 minutes at 400 degrees F.
  3. 2.
  4. Heat a pot with the rest of the oil over medium-high heat, add leeks and shallots, stir and cook for 10 minutes.
  5. 3.
  6. Add roasted veggies and stock, stir, bring to a boil, cook for 20 minutes, transfer soup to your food processor, blend well, divide into bowls, and serve.
  7. Nutrition: Calories: 200 Protein: 8 G, Fat: 8 G Carbs: 15 G Dinner