Alsatian Potato and Caraway Soup
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Ingredients
- 700 g floury potatoes, peeled and chopped
- 2 leeks, sliced
- 1 onion, finely diced
- 1 tsp caraway seeds
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 239 kcal
- Protein
- 5.9 g
- Carbohydrate
- 34.3 g
- of which sugars
- 5.8 g
- Fat
- 7.9 g
- of which saturates
- 1.2 g
- Fibre
- 6.3 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the leeks and onion for 8 minutes until softened.
- 2
Add the caraway seeds and cook for 1 minute, then add the potatoes and vegetable stock.
- 3
Bring to the boil, then reduce the heat and simmer for 20 minutes until the potatoes are tender.
- 4
Blend with a stick blender until smooth, adding a splash more water if it is too thick.
- 5
Season well and serve hot.
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