Recipes
Potato: Soup-er Food
This recipe was brought to you by Dr. Malcolm Mackay.
A few weeks into my year-long Spud Fit challenge, I received a very cool email from Tim Steele who wanted to assure me that I was on the right track with potatoes and that he had done a lot of research to back it up. He was just disappointed that I hadn’t done my challenge earlier so that I could be featured in the ‘Icons’ chapter of his new book ‘The Potato Hack’, which was due to be released in a few weeks.
Ingredients
- 2–3 large potatoes
- 350 ml (12 fl oz) vegetable stock
- sea salt, freshly ground black pepper and spices of your choice, to taste
- 45 g (11/2 oz/½ cup) chopped mushrooms (optional)
- 40 g (11/2 oz/¼ cup) chopped onions (optional)
- 2 tablespoons chopped flat-leaf (Italian) parsley
Instructions
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Step 1
Cut the potatoes into 2.5 cm (1 in) cubes and boil in the vegetable stock until tender. Add seasoning and spices to taste.
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Step 2
Remove 250 ml (81/2 fl oz/1 cup) of the soup and place in a blender. Blitz to a purée, then return to the pot and bring the soup to the boil.
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Step 3
Add the mushrooms and onion, and continue boiling for another 2–3 minutes. Remove from the heat and serve garnished with chopped parsley.
