Potato Soup
Dr. John McDougall published this recipe on drmcdougall.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeA hearty plant-based potato soup made with russet potatoes, vegetables, herbs, and vegetable broth. The potatoes simmer until tender and begin to break apart, naturally thickening the soup.
- Time
- 60 minutes
- Equipment
- Stovetop
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.44 kg
- 110 g
- 3 g
- 900 g
- 120 g
- 80 g
- 195 g
- 30 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.88 kg before cooking, which is about 410 g per serving.
Steps
Place a small amount of the vegetable broth in a large soup pot.
Add the chopped onion and minced garlic to the pot.
Cook, stirring occasionally, for 5 minutes.
Add the remaining vegetable broth, potatoes, carrots, celery, zucchini, parsley, dill, pepper, and salt. Mix well.
Bring the soup to a boil.
Reduce the heat and simmer for about 45 minutes, until the vegetables are tender and the potatoes have started to break apart.
Notes
The structured recipe does not specify the exact amount of broth to reserve initially; use a small amount to cook the onion and garlic, then add the remainder with the other ingredients.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 132
- Protein
- 4 g
- Carbs
- 29 g
- Fat
- 0 g
- Fiber
- 4 g
Where the calories come from
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