Potato Mushroom Soup
I love soups especially a healthy one which is creamy. I was a complete mess during the past 3 days. With a terrible deadline I was working 10 hours a day and with little sleep, no exercise and bad food which meant I ate take out and stir fried rice I was feeling very uneasy by the 3rd day which is when I decided that if not anything else I must eat healthy.
So I started my day with a filling potato frittata and went on to have a fresh smoothie and then decided I needed some comforting soup. For some reason I have always loved soups even though I was born and brought up in a hot country like India.
This is one of the easiest soups ever.
Makes 4 servings
4 medium sized potato
1 large onion
2 large cloves of garlic
1 tsp fresh thyme
Salt as per taste, I required about 2 tsp and a pinch
6 whole black pepper
3 cups of vegetable stock or chicken stock
1/2 cup of toned milk
1 tsp oil
1 tbsp olive oil
Heat the oil and add the garlic and onion and stir a bit and then add the potatoes and 1.5 cups of stock and bring to a boil and then add the black pepper and half the thyme and simmer covered till the potatoes are cooked. Once cooked allow it to cool and blend to a smooth puree. Now transfer it back to the pot and add the remaining stock , milk and salt as per taste and bring it to a boil on low heat stirring frequently and then simmer for 2 minutes and before serving stir fry the mushrooms on high and serve the soup by transferring it in bowls and adding the mushroom from the top.
For a healthier version you may steam the mushrooms.