Easy Potato Soup
Ingredients
- 1 medium onion, finely chopped
- 3 medium potatoes, peeled and diced
- 6 cups water or vegetable broth
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon ground cumin (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried yeast flakes (or nutritional yeast)
- 2–3 tablespoons sour cream (optional, for serving)
Instructions:
Sauté the onion in a little oil until soft and translucent. Add diced potatoes and stir for a minute. Pour in water or broth, season with salt and pepper, and simmer over medium heat until potatoes are tender (about 20–25 minutes).
Once cooked, add cumin, parsley, and yeast flakes. Simmer gently for another 5 minutes. Adjust seasoning and serve with a spoon of sour cream if desired.
Green Cream Soup
Ingredients:
- 1 large cucumber, diced
- 3–4 small potatoes, diced
- 6 cups water or vegetable broth
- 1 bouillon cube
- 2 tablespoons fresh dill, chopped
- 1 egg
- 3 tablespoons sour cream
- Salt and pepper to taste
Instructions:
Add cucumber and potatoes to a pot with water and cook until soft. Drain and reserve the cooking liquid. Blend or mash the vegetables until smooth, then return them to the pot with the reserved liquid. Add bouillon cube and dill, then simmer gently.
Whisk the egg with sour cream in a bowl. Slowly temper it by adding a little hot soup, then stir everything back into the pot. Heat gently without boiling. Season and serve warm.
Swiss Chard Soup
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 1 bunch Swiss chard, chopped
- 6 cups water or broth
- 1 egg
- 3 tablespoons sour cream
- Salt and black pepper to taste
- Optional: ¼ cup rice or small pasta
Instructions:
Heat oil in a pot and sauté onion until soft. Add chopped Swiss chard and cook briefly. Pour in water or broth and simmer for 15–20 minutes.
Season with salt and pepper. If using rice or small pasta, add it during cooking. Whisk egg with sour cream, temper with hot soup, then stir back into the pot. Serve warm.
Sour Vegetable Soup
Ingredients:
- 1 carrot, diced
- 2 zucchini, diced
- 1 cup pumpkin, diced
- 1 onion, finely chopped
- 1 cup cooked beans
- 2 tablespoons oil
- 1 bouillon cube
- 7 cups water or broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh celery leaves, chopped
- Salt and black pepper to taste
- 1 egg yolk
- 1 tablespoon vinegar
Instructions:
Sauté onion in oil until soft. Add carrot, zucchini, pumpkin, beans, parsley, and celery leaves. Pour in water or broth, add bouillon cube, and simmer until vegetables are tender.
Blend or mash half of the soup and return it to the pot for a creamy texture. Bring to a gentle boil. Slowly stir in whisked egg yolk while mixing continuously. Finish with vinegar, adjust seasoning, and serve warm.
