On soccer nights I must have a filing and nutricious meal for the budding soccer star, but one that isn’t too heavy. I feed him before he goes and then give him more when he gets home. So he needs to be able to play sport after eating, and he eats right before bed because he comes home so late. For this reason I often try to make a meat free option. I was inspired to make a potato-based soup by a recipe I found on petit4chocolatier, where I often find ispiration.
- 3 T butter
- 1 red onion, diced
- 200 g button mushrooms, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 750 g potatoes
- 1 large head broccoli, chopped
- handful of fresh parsley, chopped
- 1 t dried mixed herbs
- 2 T soy sauce
- 1.5 L vegetable (or chicken) stock
- 3/4 c milk
- 3/4 c sour cream
- handful grated tasty cheese
In a large saucepan, saute onion, mushrooms and celery. Once cooked, add remaining vegetables, herbs, soy sauce and stock. Add water if soup is too thick. Once all vegetables are cooked through, turn heat off and cool enough to blend. Blend in batches with a bit of the milk and sour cream in each batch. Return to pan, add cheese and heat gently. Serve with hot bread.