🍲 Creamy Potato and Endive Soup

Name: Creamy Potato and Endive Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g floury potatoes; 1 shallot; 1 clove of garlic; 550 g chicory (3 chicory heads); 1.5 tbsp olive oil; 600 ml vegetable broth; 4 sprigs thyme; 150 ml soy cream (or oat cream alternative); 2 tbsp yogurt (3.5% fat); 1 box cress; salt; pepper; nutmeg

243 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g floury potatoes
1 shallot
1 clove of garlic
550 g chicory (3 chicory heads)
1.5 tbsp olive oil
600 ml vegetable broth
4 sprigs thyme
150 ml soy cream (or oat cream alternative)
2 tbsp yogurt (3.5% fat)
1 box cress
salt
pepper
nutmeg

Instructions

1. Peel the potatoes, the shallot, and the garlic.
2. Dice the peeled vegetables into small cubes.
3. Wash the endive (a type of chicory).
4. Remove the hard bottom core of the endive.
5. Slice the endive into thin strips.
6. Heat the oil in a pot.
7. Sauté the potatoes, shallot, garlic, and endive over medium heat for 2 to 3 minutes.
8. Deglaze the vegetables with the broth.
9. Wash the thyme.
10. Shake the thyme dry.
11. Pluck off the thyme leaves.
12. Add the thyme leaves to the pot.
13. Let the soup simmer over low heat for about 25 minutes.
14. Blend the finished soup until smooth.
15. Stir in the cream.
16. Season the soup with salt.
17. Season the soup with pepper.
18. Season the soup with freshly grated nutmeg.
19. Divide the soup among four bowls.
20. Garnish the soup with yogurt.
21. Garnish the soup with cress.

Nutrition per serving

kcal: 243
Protein: 6 g · Fett/Fat: 11 g · Carbs: 29 g