Rustic potato soup

Winter is not over yet, so let's make some hearty soups while we still can! 


Rustic potato soup with breadcrumps


  • 10-20 potatoes (depends on the size - cut into small chunks)

  • 4 carrots (cut into small chunks)

  • 2 white onions (quartered)

  • 2 cloves of garlic (diced)

  • 1 liter of veg stock (two cubes - see here how to make great veggie stock)

  • Salt (to taste)

  • Pepper (to taste)

  • 1 teaspoon of tumeric

  • 2 bay leaves

  • 2 teaspoons of rosemary

  • Chilli flakes

  • Garlic-herb butter (add 1 clove of garlic, salt, pepper, paprika and any herbs you have lying around, e.g. oregano)

  • Olive oil

  • Oat milk

  • Rye bread

How to make the soup

    1. Prepare one liter of veg stock.

    2. Add oil and butter into a pot. Add the vegetables cook until they start to soften. Then, add the stock and cook for about 15 minutes.

    3. Add salt, pepper, tumeric and chilli to the veg and stir well. Pour in oat milk,and let it simmer for 15-20 minutes. Add two bay leaves and the rosemary.

    4. Once you feel the potatoes and carrots are soft enough, remove bay leaves, get a hand blender to blitz it up

    5. If you want, make rye bread crutons to add on top of your soup. Crumble the rye bread into small pieces and fry them in a pan with some oil and butter. Finally add sea salt and top your soup with it!

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Callum Sweeney

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