Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 13

For those who like a blended soup, this one should prove a favourite, as the potatoes give it a pleasant creaminess.

680g/1½ lb potatoes

455g/l lb carrots

1 small onion

85g/3 oz/¹/₃ cup vegan margarine 1140ml/2 pts/5 cups water As required sea salt As required freshly ground black pepper As required grated nutmeg As required chopped parsley

1) Peel the potatoes and cut them into slices. Slice the onion and carrots.

2) Melt half the margarine, add the onion and cook until softened but not brown. Add the potatoes and carrots and stir well.

3) Add a little salt and the water and cook until the vegetables are tender.

4) Cool slightly, then put into a liquidizer and purée.

5) Return the soup to the pan, reheat and season to taste. Stir in the remaining margarine and a little freshly chopped parsley.