Soup season is in full swing, and I’m excited to share this favorite recipe with you.
This Potato Soup is better than the rest! It’s gut-healthy, delicious, and so much better than anything store-bought.
Ingredients
- 1 onion, diced
- 2 tbsp olive oil
- 3 potatoes, peeled and chopped
- 1 carrot, peeled and chopped
- 4 pickled cucumbers, chopped
- 750 ml (3 cups) vegetable broth
- 1 tbsp dill, chopped
- 2 tsp salt
- 100 g (3½ oz) sour cream (or a vegan alternative)
- 100 ml (⅓ cup) vegetable broth
- 1 tbsp flour
- 2-3 tbsp juice from the pickled cucumbers
- Black pepper to taste
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
Step 2: Add the chopped potatoes and carrots to the pot. Pour in 750 ml (3 cups) of vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
Step 3: Stir in the chopped pickled cucumbers, dill, salt, and black pepper. Simmer for another 5-10 minutes.
Step 4: In a small bowl, whisk together 100 ml (⅓ cup) of vegetable broth, sour cream, and flour until smooth.
Step 5: Gradually add the sour cream mixture to the soup, stirring constantly. Add 2-3 tbsp of juice from the pickled cucumbers and adjust seasoning if needed.
Step 6: Simmer for an additional 5 minutes, then serve hot. Enjoy your flavorful, gut healing soup!
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes, you can make this soup in advance. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.
2. Can I freeze this potato soup?
Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
3. What can I use as a vegan alternative to sour cream?
You can substitute the sour cream with a vegan alternative like coconut cream, cashew cream, or a plant-based yogurt.
4. How can I make this soup thicker?
If you prefer a thicker soup, you can blend a portion of the soup and then mix it back into the pot, or add a slurry of flour and water to the simmering soup.
5. Can I add more vegetables to this soup?
Absolutely! Feel free to add in your favorite vegetables like celery, leeks, or even spinach for an extra nutrient boost.
Gut Healing Potato Soup
Ingredients
- 1 onion diced
- 2 tbsp olive oil
- 3 potatoes peeled and chopped
- 1 carrot peeled and chopped
- 4 pickled cucumbers chopped
- 750 ml 3 cups vegetable broth
- 1 tbsp dill chopped
- 2 tsp salt
- 100 g 3½ oz sour cream or a vegan alternative
- 100 ml ⅓ cup vegetable broth
- 1 tbsp flour
- 2-3 tbsp juice from the pickled cucumbers
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add the chopped potatoes and carrots to the pot. Pour in 750 ml (3 cups) of vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Stir in the chopped pickled cucumbers, dill, salt, and black pepper. Simmer for another 5-10 minutes.
- In a small bowl, whisk together 100 ml (⅓ cup) of vegetable broth, sour cream, and flour until smooth.
- Gradually add the sour cream mixture to the soup, stirring constantly.
- Add 2-3 tbsp of juice from the pickled cucumbers and adjust seasoning if needed.
- Simmer for an additional 5 minutes, then serve hot. Enjoy your flavorful, gut healing soup!
