Vegetable soup with potato peel crisps

Name: Vegetable soup with potato peel crisps
Total time: 1 h
Yield: 4 people
Ingredients: 100 g leeks; 400 g potatoes; 150 g parsley roots; 100 g carrots; 1 tsp dried thyme; 1 tbsp butter & rapeseed oil; 1 litre water; 1 dice vegetable broth; 200 ml sour cream; 1 garlic clove; 100 g frozen peas; 1 ml salt; 1 pinch black pepper; 150 ml rapeseed oil; 2 ml salt

A quick soup that you can adapt to your favourites from the root vegetable shelf. The potato peel crisps give a good crunch on top and best of all – no waste!

Instructions

Soup

Thinly slice the leek, save some greens for garnish.
Wash and peel potatoes, parsley root and carrot, save the peels for chips. Dice the root vegetables into approximately 1x1 cm cubes.
Sauté leeks and root vegetables with thyme in butter and rapeseed oil for about two minutes in a large saucepan.
Add water and stock cube. Cook 5-8 min. Add 150 ml sour cream. Press in garlic.
Let simmer and add peas just before serving. Season with salt and pepper.

Potato peel crisps

Pour the oil into a pan. Heat to approx. 140°C.
Fry the peels crispy for about five min. Drain on paper towels and salt.
Top the soup with the rest of the leeks and serve with the rest of the sour cream and the peel chips.

Enjoy!

Vegetable soup with potato peel crisps

What can I add to vegetable soup to make it taste better?

The easiest way to boost your soup’s flavour is to add spices, herbs, and aromatics at various stages of cooking. Experiment with different combinations of dried and fresh herbs, or add chili flakes to bring up the heat. You can also let a dash of white wine add sweet brightness and finesse to your soup. Simply reduce the wine with the vegetables in the pan before adding the broth.

How do you add richness to vegetable soup?

Vegetables and broth aren’t always enough to create truly satisfying richness in your soup. This recipe includes creamy smetana, guaranteed to add richness and depth. And it’s all thanks to the smetana’s high fat content. Soy sauce is great for adding savouriness and umami to a soup. Just be careful, as the high salt content in soy sauce can overpower other flavours in your soup. Other pro tips for building richness are dried mushrooms and parmesan rind. Both can be left to steep in the simmering soup and infuse it with deep flavour.

How do you keep vegetables crisp in soup?

There is always a risk of leaving vegetables for too long in a simmering soup, turning them soft, mushy, and bland. The trick to keeping your vegetables palatable is to ensure that each type of veggie gets just enough time in the pot. Hard and starchy vegetables like potatoes, carrots, and turnips need about 15–20 minutes to cook. Firm vegetables like broccoli and cauliflower need about 10 minutes, while leafy and delicate vegetables like kale, spinach, and corn only need 5 minutes in the pot. Keeping this in mind, it’s easy to determine when to add each ingredient in your soup.

What goes well with vegetable soup?

Bread in one form or another is certainly the most classic accompaniment to vegetable soup. A slice of buttered, crusty bread can serve both as a filler and as a sponge for scooping broth out of the bowl. Toast with cheese, garlic bread, or even a grilled sandwich can help turn the humblest soup into a feast. Other yummy sides that go well with vegetable soup are salads with grains and beans, quiche, and savoury crêpes.

In what order do you put vegetables in soup?

The first vegetables that go into your soup are the aromatics that are fried to create a flavourful base. Once the broth is in the pot, you start by adding hard and starchy vegetables like potatoes, carrots, and root vegetables. 5–10 minutes later, you add any firm vegetables like broccoli and cauliflower. Towards the end, you can add leafy and delicate vegetables like kale, spinach, and corn.

Can I freeze vegetable soup?

When your vegetable soup is cooled to room temperature, you can transfer it to airtight containers or freezer bags and freeze it. The soup will keep in the freezer for up to two months. To defrost your soup, simply heat it at medium-low heat in a microwave oven or in a pot on the hob. You can also defrost the soup overnight in the refrigerator.

Ingredients

Leeks	100 g
Potatoes	400 g
Parsley roots	150 g
Carrots	100 g
Dried thyme	1 tsp
Butter & rapeseed oil	1 tbsp
Water	1 litre
Vegetable broth	1 dice
Sour cream	200 ml
Garlic clove	1
Frozen peas	100 g
Salt	1 ml
Black pepper	1 pinch