Potato Soup (Vegan)

Today we’re cooking a simple soup that will warm you during cold times.

It is cooked from only a few ingredients, and the result of it – is a real restaurant quality soup!

Beautiful, very appetizing, fragrant and incredibly delicious. 

It is so thick and hearty that a cup of this soup can replace both as the first and second course.

The slightly sweet note of tarragon makes it especially unusual, and satiating potatoes are also nutritious.

You’ll like it!

Nothing superfluous, and it is cooked simply!

Ready? Set? Let’s go cooking!

We will need: (2-3 servings)

1.5 cups of water

3 medium potatoes

1 stick of celery

1/4 of a large onion

5 tbsp. of almond or regular milk

1 clove of garlic

1 tbsp. of whole wheat flour

1/4 tsp of tarragon

1/4. tablespoons of coriander

1 tbsp.  or a small bunch of basil (you can replace it with parsley)

Salt and black pepper to taste

Vegetable oil for frying

Cut the onions, potatoes, celery, and garlic.

Fry them in vegetable oil.

Add spices.

Mix flour with milk. It’s easier to do it over heat.
Put our vegetables in broth or water, add milk there and cook until the potatoes are ready.

Add frozen or fresh basil. I tried to make this soup with basil and parsley. Do not afraid to experiment! Both options are delicious.

Take 30% of soup, pour it into a blender and make a “puree.”

Pour back the “puree” into the pan, add salt, pepper, if necessary.

Done!

And the remnants are not so sweet, because they simply do not remain, haha.

Bon appetit!