• 400 g potatoes
  • 100 g celery stalks or head
  • 100 g carrots
  • 50 g onions
  • 600 ml vegetable broth
  • 100 g nonfat cream cheese
  • 2 tsp olive oil
  • Salt and pepper to taste
  • Advice:
  • To prepare the soup it’s better to use homemade broth, not ready made cubes because they are very strong and slightly artificial in flavor. But if you do not have homemade soup you can to resort to them.

Peel, wash and cut potatoes into large cubes. Clean celery and carrots, chop with onions.
In a saucepan, heat 1 tablespoon olive oil and saute the onion until soft. Add the potatoes and half the celery and cover with vegetable broth. Cook over medium heat until vegetables soften, then add half of the cream cheese and blend. The mixture should be thick, but not leave a trail when you put a spoon through it.. Season with salt and pepper.
In another saucepan cook carrots with remaining celery, add the remaining cream cheese and blend.Season with salt and pepper.
In a deep dish or bowl pour potato soup, then add carrot mixture by pouring carefully into the middle of the plate / bowl. This will form two circles, which will make the dish more interesting and give opportunity to play with flavors.
Good appetite!

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