

Potato & herb soup
Serves 4+
Guest chef
Barbie
(Sara's mum!)
Ingredients:
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500g potatoes, peeled
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1 tsp olive oil
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1 large onion, sliced
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2 garlic cloves, chopped
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2 pints of low-salt chicken or vegetable stock
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100ml skimmed milk
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Handful of fresh chopped herbs of your choice, or 1 heaped tbsp of dried herbs (Mum recommends parsley, marjoram, chives, sage, rosemary and oregano.)
Method:
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Heat the oil and gently cook the onion and garlic until soft and see-through. Don't let them colour.
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Add the peeled and chopped potatoes and coat in the oil.
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Add the stock and bring to the boil, before reducing to a good simmer.
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Let the broth cook away until the potatoes are really soft.
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Take off the heat and allow to cool, covered with a lid.
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Using a stick blender, or a liquidiser, or an unloved Nutribullet, blend the soup until it's creamy and smooth.
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Pour back into a pan and put back on a low heat.
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Add the milk, the herbs and plenty of ground pepper and allow to simmer for a couple of minutes.
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Take off the heat, cover with a lid to let the herbs infuse and serve hot when you're ready.





Health
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Spuds are rich in potassium, which can help lower blood pressure, and high in fibre, which is good at preventing heart disease.
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Fresh herbs have long-since been used medicinally, and are packed with vitamins, such as A, C and K.
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Garlic can help lower blood pressure, while onion is believed to help lower blood pressure, cholesterol and even prevent gungy build up in our arteries.
