Ingredients
- Potatoes (peeled and diced): 2 medium
- Olive oil/butter: 1 tablespoon
- Garlic (minced): 2 cloves
- Onion (chopped): 1 small
- Vegetable broth/water: 2 cups
- Milk (low-fat or almond milk for a vegan option): ½ cup
- Dried oregano: ½ teaspoon
- Thyme (fresh or dried): ½ teaspoon
- Black pepper powder: ½ teaspoon
- Salt: to taste
- Chili flakes (optional, for spice): ¼ teaspoon
- Fresh coriander or parsley (chopped, for garnish): 1 tablespoon
Preparation
Heat olive oil or butter in a pot.
Add garlic and sauté for a few seconds until fragrant.
Add onions and cook until translucent.
Add diced potatoes and stir well.
Pour in vegetable broth or water, cover, and let it cook for 15-20 minutes until potatoes turn soft.
Use a hand blender to blend the soup until smooth.
If using a regular blender, let it cool slightly before blending.
Return the blended soup to the pot.
Stir in milk, oregano, thyme, black pepper, salt, and chili flakes.
Simmer for 5 minutes, adjusting consistency with water or broth if needed.
Garnish with fresh coriander or parsley.
Serve warm with whole wheat bread or toasted croutons.
Servings: 2
Notes
- For a richer texture, add 1 tablespoon of cashew paste or almond flour.
- For extra protein, mix in cooked lentils or chickpeas.
- Can be stored in the fridge for up to 2 days and reheated before serving.
