Summer's over. Boo Hoo. But I'm turning that frown upside down because my favorite time of the year is rolling in and I can't wait for crisp air, the explosion of red, orange, gold and yellow leaves and all the lovely fall recipe-ness that comes with the season.
This soup was a throw together with leftover ingredients in my kitchen. A lucky last minute soup that exceeded expectations in the taste department.
The soup is thick from the potatoes but has no cream, just vegetable stock which makes it vegetarian. Swap out the tablespoon of butter for another of olive oil and you have a vegan version as well.
I know. Winter reference = too soon.
Potato Turmeric Soup with Fresh Rosemary
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: Serves 4Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large sweet onion, peeled and diced
- 3 large white potatoes peeled and cut into pieces
- 3 cups vegetable stock
- 2 teaspoons turmeric
- 2 teaspoons garlic powder
- 2 teaspoons sugar
- Needles from 2 small springs of fresh rosemary, chopped, plus a few needles for garnish.
- Kosher salt and freshly ground pepper to taste
- Melt the butter in in a large pot over medium high heat and add the olive oil
- Add the diced onion and cook, stirring frequently until the pieces become transparent.
- Add the potatoes and stir to combine. Cook for another 3 minutes, stirring.
- Add the broth to the pot. Bring to a boil.
- Turn the heat down to low and let simmer for 20-25 minutes until the potato pieces are tender.
- Stir in the turmeric, garlic powder and sugar and rosemary.
- Let simmer for another 5 minutes.
- Use a stick blender to puree the soup. I sort of half pureed this batch. I wanted to leave some chunks of potato intact.
- Season with kosher salt and freshly ground pepper to taste. Add more sugar a pinch at a time if needed.
- Remove from heat and serve.
Like Potato Soup? Try these recipes: