This creamy potato soup is not only super yummy, thanks to white beans it is also very healthy and rich in protein. Frying the veggies first gives a hearty note while the soy milk adds some creaminess. And because the veggies are cut into smaller pieces it is a relatively quick dish compared to other soups. Therefore this amazing recipe is perfect for any day!
INGREDIENTS (4 people)
1tsp extra virgin olive oil
1 big onion
2 cloves of garlic
3 big, 1 small potato
1 cup white beans
1L vegetable stock
50ml soy milk
Cut all vegetables into about 1cm x 1cm big chunks.
Heat up the olive oil in a big pot and fry the onion pieces until they become clear.
Add the garlic, potatoes and carrot and fry until they become slightly brown.
Add the vegetable stock, let it boil and then reduce the heat to simmer until the vegetables become soft.
Add the soy milk, pepper and nutmeg.
Puree or blend the soup until smooth.
Serve and top each plate with some chives.