Dreams are made of crispy potato skins!
I’m not really a soup kind of guy (“NO SOUP FOR YOU👨🏻🍳”) but when you want something fuss-free that can just simmer away in the background, this is a really great option.
Despite being one of the most versatile ingredients, potatoes are one of the most wasted ingredients in the world. In this recipe, I’ve removed the peels to make an extra crispy crumb topping, but if you’re short on time, you can skip this step.
I’ve made heaps of this soup to last me a few days - it’s a really good one to make on a weekend.
If you don’t have the exact ingredients, swap for whatever you do have and try making this one-pan winter warmer and let me know how you did.
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Recipe (for 4 good sized portions)
1 shallot, diced
1 carrot, diced
2 celery, sliced
3 glare cloves, minced
200g baby potatoes, roughly chopped, peeled or not peeled
100g stale bread, crumbled
2 tsp sherry vinegar
400g butter beans, drained
100g fregola, or any small pasta
2 tbsp tomato paste
Black pepper
2 tbsp miso paste
175ml hot water
Handful of kale
Fresh chives
Sauté the shallot, carrot, celery and garlic until soft, this will take about 5-7 minutes
Peel potatoes - if you’re not peeling, skip this part. Add peels and breadcrumb to a tray and bake in the oven at 150C for 10 minutes
Add the sherry vinegar, butter beans, potatoes, fregola, tomato paste and black pepper- stir and cook for 2 minutes.
Meanwhile, make the miso broth then pour into the pan with everything else - bring to a simmer and cook for 20 minutes.
*If you like it creamy, with a stick blender, blend for a few seconds then add your kale.
If you baked the peels, add the peels to a food processor with the stale bread and blitz. Fry in a pan with oil until golden brown, remove from heat and add a handful of chives.
Add a squeeze or sprinkling of lemon zest to finish.
#soup #winter #january #souprecipes #veganuary