4 cups vegetable broth low-sodium, divided
1 yellow onion, chopped
3 cloves garlic, minced
1 medium potatoes, peeled and cut into 1-inch pieces
2 teaspoons grated ginger
1 tablespoon chopped fresh chives
Book 1 carrot, coarsely chopped
1 teaspoon lemon juice

Preparation method

Heat 1 / 2 cup of broth to a boil in a medium saucepan over medium-high. Add the onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Mix the ginger, carrots, potatoes and remaining stock and bring to a boil. Reduce to simmer and cook for 25 minutes, or until the vegetables are soft. Carefully puree in batches in blender. Mix the lemon juice and garnish with chives.

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