Creamy potato onion soup
- onion - 6 big, chopped
- potato - 1 big or 2 medium size, chopped
- garlic - 3 cloves, chopped
- vegetable stock - 2 cups
- vegetable oil - 1 tbsp
- asafoetida - pinch of (optional)
- salt - to taste
- pepper - to taste
Heat the oil gently in a large saucepan and add the chopped onion, potato and garlic.
Cook it until vegetables are soft (not browned!). Add good pinch of ground asafoetida and vegetable broth. Simmer the soup for 15-20 minutes and then pour into a blender. Add salt, pepper and blend it until smooth and creamy.
Note: One tip how to cook the soup much faster - the smaller you cut the veggies, the quicker your soup will cook down the line.