Lenten Potato Soup

Lenten Potato Soup is a traditional dish commonly prepared during the Lenten season, which is a period of fasting and abstinence in many Christian traditions.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Lenten Potato Soup

Cooking Method: Boiling, Simmering Cuisine: International, Vegetarian Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Potatoes
• 1 piece Onion
• 2 piece Carrots
• 2 piece Celery stalks
• 2 piece Garlic cloves
• 4 cup Vegetable broth
• 2 piece Bay leaves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the potatoes, onions, carrots, celery, and garlic.
2. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the chopped potatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Remove the bay leaves from the pot. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
5. Return the soup to the pot and heat over low heat for a few minutes to warm through.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.