POTATO ROSEMARY SOUP
This soup brings a classic potato and rosemary combination. Add coconut milk for more flavor and richness.
Ingredients
- 6 cups vegetable broth
- 1/4 bulb onion
- 1 lb potatoes
- 1 tbsp olive oil
- 1 tsp rosemary
- 1 bay leaf
- salt and pepper
Instructions
- In a large pot, warm the oil over medium heat. Add onion and sauce until translucent.
- Pour in the broth and bring to a boil. Add the potatoes, rosemary and the bay leaf. Cover partially, reduce the heat to low, and simmer for 15-20 minutes.
- Remove the pot from the heat and discard the bay leaf. Puree the soup with a blender or immersion blender.
- Bring the soup to a simmer. Add coconut milk. Season with salt and pepper and serve.
Nutrition
Calories: 136kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 1417mgPotassium: 478mgFiber: 3gSugar: 4gVitamin A: 755IUVitamin C: 22mgCalcium: 14mgIron: 1mg
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