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Potato soup


4 medium potato, peeled and cut 4 pieces (about 400 g)
2 onions, sliced
1 liter vegetable stock
4 tablespoon vegetable oil
400 ml soymilk
1 tablespoon white miso
  salt and pepper to taste
1/2 teaspoon thyme
50 g croutons

Servings: 8

Recipe directions

In a soup pot bake the onion in the vegetable oil for a few minutes until soft but not brown. Add the water and potato and bring to boiling point. Continue to boil for 20 minutes until the potato is soft.
Puree the soup with a blender or a mixer. Add the soymilk and miso and bring to boiling point. Season the potato soup with salt and pepper.
Serve the potato soup hot and garnished with bread croutons.

Potato facts

The potato is one of the staple foods of modern Western civilization. The potato originates from the Andes and became an important food in the rest of the world due to its nutritional values and culinary possibilities.
The potato is very nutritive: 100 g potato contains 170 ppm vitamin C, 2 g fibre and 4 g potassium. The vitamin C is a powerful antioxidant that protects our cells against oxygen and potassium helps to control the blood pressure. The potato also contains important quantities of protein, vitamin B1, vitamin B6 and folic acid. The potato does not contain cholesterol and only traces of fat.


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