If you are wondering why I called it the 1-2-3 Soup it is the ratio of the onion, potato and carrots. This is a quick and easy and no fuss kind of soup. Especially when you suddenly have unexpected visitors you want to treat you can quickly whip up the soup while chatting and have a nice bowl of soup in about 40 minutes. I have changed the soup many times and replaced the carrots with broccoli or butternut or peas. This is a forgiving recipe that you can play with and have a new soup every other day. Enjoy it with crusty bread or just like that in a mug.
Ingredients
- 1 tbs Oil
- 1 cup Onion, chopped
- 2 cups Potatoes, diced
- 3 cups Carrots, diced
- 750 ml Vegetable stock
- 1 tsp Thyme
- Salt and pepper to taste
- Crème Fraiche or Plain Greek Style Yoghurt for serving
Method
- Fry the onions and thyme until soft on medium heat.
- Add the potatoes and stir through then cover with parchment and put lid on. Let that cook for 8- 10 minutes. Then stir through with wooden spoon to loosen any of the potato that might be stuck to the bottom.
- Add the carrots and stir through. Cover again with the parchment and lid and cook for 8 minutes.
- Take the parchment out and pour the stock in. Stir and place lid on. Cook for 15 – 20 minutes until all the vegetables are soft.
- Now use a stick blender to blend the soup. It will become nice and creamy.
- If it feels to thick for you, you can add water to thin it out. Season with salt and pepper to taste.
- Serve as is or with a dollop of crème fraiche or yoghurt and crusty bread.
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