I figured another soup recipe would be a good finish to this week’s marathon.  I was struggling to choose between a nutritious beetroot soup (a recipe that has been in the  ‘to do’ list for ages) and this creamy, cheesy, rich potato soup. Not much of a contest especially since it’s so much easier peeling and cutting potatoes as compared to beets. 
I adapted this from here deleting the bacon (obviously!) and also the cream and flour. I replaced the celery with coriander and voila! Rich, tasty soup is served. The daughter finished it up in a jiffy which is the ultimate stamp of approval.

So here goes –

Serves 3

WHAT WE NEED

Olive oil                                     1 tbsp

Onion, medium                       2

Carrot, small                             1

Coriander stalks                       8-10

Russet potatoes, medium     3

Milk                                              200 ml

Vegetable stock / water          300 ml

Cajun seasoning                       1 tsp

Salt

Pepper

Cheddar cheese, grated     to garnish 

WHAT TO DO

• Chop the onions, carrot and coriander stalks finely.
• Heat the oil and add the onions.
• Once the onions are translucent, add the carrot and coriander stalks and mix well.
• Was, peel and cut the potatoes into 1″ cubes.
• Add the potatoes to the other vegetables and let ten cook for about 5 minutes.
• Add the ilk, stock, Cajun seasoning, salt and pepper.
• Mix well and cover to cook.
• Let it cook for around 20 minutes till the potatoes are completely cooked.
• Cool and blend to a smooth purée consistency with an immersion blender.
• Warm the soup before serving.
• Garnish with cheese 
• Enjoy!

 

This is my post for the Blogging Maraton under Root Vegetables.

Check out the Blogging Marathon page for other marathoners doing this BM.