There is nothing better to warm you inside and out than homemade soup on a cold and damp winter day. This recipe comes from my blogging friend, Cathy, of Words and Herbs, who graciously allowed me to share her recipe with you. Cathy, formally from the UK, now lives and gardens in Bavaria.
I usually make a cheesy potato soup, but this vegan recipe sounded quite different and being of German descent, I wanted to give it a try. The recipe called for vegetables I don’t usually cook with, but that made it all the more fun. I could have bought less expensive, ordinary carrots, but these multi colored carrots were too pretty to pass by.
Are you ever awestruck by the textures, colors, and beauty of the vegetables available at our grocery stores? I regret that I rarely stop to think about the people whose time and hard work brings this food so easily to my table. How blessed we are to be able to just walk in and pick out anything we desire.
I’ve cooked with leeks before, but never parsnips. I had no idea what flavor they would add to this soup.
Even while sautéing the vegetables, the soup was looking and smelling yummy.
I’ve come to enjoy trying new recipes, even if I’m just cooking for myself. It is somewhat like an adventure, with the joy of working with beautiful food and the anticipation of how it will taste.
This recipe did not disappoint. It was delicious, and surprisingly sweet. Now I like things sweet, and I’ve been known to add sugar to recipes you wouldn’t expect. But this recipe has no sugar in it, and Cathy confirmed my suspicion that the sweetness came from the parsnip.
And what is better with a warm bowl of soup than a piece of toasted bread dripping with lots of butter?
*Of note, this recipe calls for 1 tsp. of mixed herbs, something I could not find in my grocery store. I Googled this to find that mixed herbs consists of equal parts basil, marjoram, oregano, and thyme. But you will find other interpretations of mixed herbs, so just go with what you like.
German Potato Soup
Perfect homemade earthy soup for a cold winter day.
- 2.5 lbs potatoes
- 1 leek, thinly sliced
- 2 onions, chopped
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 bunch of parsley
- 1 tsp mixed hebs
- 6 cups vegetable stock
- 2 tbsp olive oil
- freshly ground pepper
Heat the olive oil in a very large pan and saute the onions and leeks until nice and soft.
Add all the other vegetables. With the lid on, cook for a few minutes.
Add the vegetable stock and all herbs (except parsley). Simmer gently until cooked through, about 20 to 25 minutes.
Allow to cool a little. Then in a blender, pulse briefly a couple cups of the liquid with some of the vegetables. Add this back to the main pot of soup to give it a more creamy consistency.
When ready to serve, sprinkle the soup with the freshly ground pepper and parsley, or chopped chives or coutons if you desire.
I hope you get a chance to try this German heartwarming soup, perfect for a winter evening meal.