It tends to go a bit quiet here in January at Words and Herbs, with frosty days and chill winds keeping the gardener indoors. But inside it is warm and my kitchen is welcoming.
And with January also becoming known as Veganuary in the UK (and anywhere else?) I simply can‘t let the month pass without posting a recipe or two.
If you haven‘t heard of Veganuary, it is basically a month of vegan eating to get the new year off to a healthy start – and to promote a vegan lifestyle. Magazines are full of ideas for new vegans or for people who simply want to try out a plant-based diet. For old vegans like me I find the magazines rather repetitive and full of time-consuming recipes using trendy ingredients that are either unavailable in our part of the world or out of season or horribly expensive!
So here is a simple and delicious recipe using ingredients you probably have in your pantry already, created at the request of my Man of Many Talents who grew potatoes for the first time last year. (They were a big success – here is one of our harvests!)
I hoped to make the soup like his Mum used to, but I believe she must have used celeriac, which I have never tried – I substitute with a parsnip. 😉 If you see soup recipes in German they usually say ‚Suppengrün‘ which is typically pieces of vegetables like this, sold in our supermarkets in bunches:
My version comes pretty close to the original though. Please let me know what you think if you try it. It has become a favourite in our house!
German Potato Soup
You will need:
- 1 kg potatoes (any sort will do!), peeled and cut into large chunks
- 1 leek, thinly sliced
- 2 onions, chopped
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 bunch of parsley
- 1 tsp mixed herbs (and 1tsp of marjoram if you have any)
- 1.5 litres vegetable stock
- Freshly ground black pepper
- A good glug of olive oil
Heat the oil in a very large saucepan and sauté the onions and leek until nice and soft. Add all the other vegetables and put the lid on for a few minutes. Add the stock and herbs (save the parsley for just before serving) and simmer gently until the vegetables are cooked through – about 20 or 25 minutes. Allow to cool a little. Now the important part!. We like whole pieces of vegetables in our soup, but with a creamy consistency too, so I take my hand blender and pulse very briefly to break down some of the larger chunks of potato.
Add the chopped parsley (and chives go well too) and stir through. Serve with crusty bread, pretzels, crisps or croûtons. 😜
P.S. I usually make an extra large pot of this soup and freeze some for a rainy day. 😉