Ingredients
- 3 Large Potatoes
- 2 Medium Carrots
- 1 medium Onion
- 1 Vegetable stock cube or Vegetable broth
- 2 tbsp Olive oil
Instructions
- Prepare the veggies. Peel and chop the potatoes into 1-2 inch chunks. Peel the carrot and slice it then remove the onion skin and dice it.
- On a stove, heat up 2 tablespoons of cooking oil in a large deep pot.
- Add the onion and carrots then sautee for 5 minutes or until the onions are translucent.
- Crush the stock cube into the carrots and onions then give it a stir to coat the vegetables. Skip this step if you are using vegetable broth.
- Add the potatoes and give it a stir to coat the potatoes with the stock cube as well.
- Go in with about 500 to 600 ml of water or broth if you prefer. Bring this to a boil then let it simmer on medium for 20 minutes or until the potatoes are soft.
- Do a taste test and sprinkle some salt if needed because the cube or broth has salt. If the carrots and potatoes are fork tender, then your potato and carrot soup is ready to be served.
Nutrition
Calories: 302kcal | Carbohydrates: 54g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 209mg | Potassium: 1303mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5101IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 2mg