Monday, October 02, 2006

Simple potato soup

Very healthy and super easy to make. Ideal after a month of U.S. junk food! Freeze single servings in Ziploc bags for quick meal.

4 medium potatoes, chopped
2 carrots, sliced
1 small onion, chopped
2-3 cloves garlic, crushed
2 cubes (or 1 tsp) chicken bouillon
salt and pepper to taste
1/4 tsp rosemary
dash thyme
1-2 cups milk

Place prepared vegetables in a large pot. Add just enough water to cover. Bring to boil. Reduce heat to medium and simmer covered for 20 minutes, or until potatoes and carrots are tender. Add pepper, rosemary and thyme.

Allow to cool slightly, uncovered. Purée with hand blender. Add milk, mixing well. Sprinkle with parlsey before serving.

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