If it’s winter for you, I strongly encourage you to try this recipe. Nothing can comfort, warm and fill you up like potato soup.
- 3 pieces Cloves
- ½ bulbs Onion, peeled
- 2 sheets Bay leaf
- 4 strands Thyme
- 4 strands Rosemary
- 2 liters Vegetables soup
- 2 teaspoons Dried tarragon
- 1 clove Garlic, peeled
- 900 grams Potatoes, peeled and cut into 1-inch-thick cubes
- 1 pinch Cumin powder
- 1 pinch Paprika
- 1 pinch Ground coriander
- ¾ cups coconut cream
- ½ sticks French baguette
Stick the cloves into the onion. Then use a piece of string to tie the onion, bay leaves, thyme, and rosemary tightly together. (This is called a bouquet garni.)
Place the broth in a large saucepan and add the tarragon, garlic and bouquet garni. Bring to a boil then lower the heat to simmer. Lightly simmer the broth with the herbs and aromatics for 10 to 15 minutes.
Use a pair of tongs to remove the bouquet garni, then add the potatoes. Again, bring the broth to a boil, then return to a boil. Bake the potatoes for another 10 to 15 minutes until cooked through. You should be able to insert a small knife into a piece of potato with no resistance.
Once the potatoes are cooked, use a hand blender to blend the potatoes until smooth. Once the soup is mixed, add the ground cumin, paprika and ground coriander and stir.
Add the coconut cream, then simmer the soup lightly for another 10 minutes.
Season to taste with salt and pepper (be careful with the salt) and serve with the bread. Enjoy!