A Delcious Yet Surprisingly Easy Potato Soup Recipe

This Easy Potato Soup recipe is comprised of the most basic of ingredients which are almost always on hand. This tasty soup is easy and quick to prepare on a cold winter evening or after a long day at work. It can be a perfect family dinner when served with a loaf of a crusty French bread, a bold cheese and some nice garlicky olives.

2 onions chopped
5 potatoes peeled and cut into small cubes (1.5 cm / 1/2 inch)
2 tbsp. olive oil
2 tbsp. flour (preferably whole wheat)
5 cups water
2 tbsp. fresh chopped marjoram
1 sprig thyme or 1/2 tsp dried thyme
2 tsp. salt
2 tbsp. Soya sauce
1 1/2 tsp. pepper
pinch nutmeg

Sauté the onions in olive oil until golden. When the onions are soft and golden in colour, stir in the flour to toast but ensure that it does not burn. Add the water and cubed potatoes. Bring to a boil and cover. Simmer on low flame until the potatoes are cooked through and are very soft. Add the herbs, salt, pepper, soya sauce and nutmeg. Heat through for another 5 or 10 minutes before serving.

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Soups are easy to make and are terrific first courses for dieters. Vegetable-based broths fill you up without being high in calories or fat.

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Miso-fermented soybean paste-adds flavour to stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste. Marmite can also add great flavour.

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Homemade vegetable broths can be kept in the freezer in individual serving sized portions to be used as a base for a quick meal.

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Cooking spray is a great way to cut back on calories without harming the flavour. If vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

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If you heat your spices for a minute or so over medium heat before adding them to your recipe it will enhance the flavour. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

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