Potato Mustard Soup
This Dutch potato and mustard soup is easily made and requires only a few basic ingredients, but you shouldn’t underestimate it. Simple meals can be delicious, and this one proves it.
If you do not have a blender, you can make a thick, creamy soup by grating the potato and dicing the onion into tiny pieces and cooking it until everything breaks down properly.
- herbs (such as parsley) or slices of green spring onion to serve
- hot mustard
- spicy roasted chickpeas
- crispy bread
- you could substitute one onion for a leek
It’s very enjoyable on chilly autumn or winter evenings.
6-7 big potatoes, small cubes
2 large onions, diced
2 cloves garlic
4 cups vegetable broth
1 tbsp olive oil (or margarine)
2-6 tbsp mustard to taste - grainy or regular
salt and black pepper to taste
- On medium heat, add oil or margarine and saute the onion with a little salt for a few minutes, until soft. Add some water if sticking.
- Add the diced garlic and stir for a few seconds.
- Add the cubed potatoes and saute gently for a few minutes.
- Add vegetable broth (or water & vegetable stock) and cook until everything is soft. Add the mustard.
- Blend the whole soup. Add more water if the soup is too thick. Season with salt & pepper. Add more mustard if desired.