Creamy Potato and Truffle Soup
This delicious creamy potato and truffle soup is packed with flavor and ready in just 30 minutes. It's a simple, easy to make summer soup that actually works all year round. The black truffle adds a rich earthy dimension to this savory and oh so creamy soup.
Ingredients
- 2 tbsp Coconut Oil
- 2 pounds Potatoes Peeled and cubed
- 2 cups Vegetable Broth
- 3 cloves Garlic Minced
- 2 Leeks Chopped
- 2 cans Crushed Tomatoes
- ½ cup Parsnips Peeled and cubed
- ½ cup Baby Carrots Or sliced carrots
- 1 cup String Beans
- 8 cups Water
- 4 tbsp Blue Cheese or Nutritional Yeast if vegan
- 2 tbsp Red Curry Paste
- 1 tsp Grated Black Truffle
- ½ tsp Ground Coriander
- Salt and black Pepper to taste
- 1 bunch Fresh Basil Chopped
- Truffle Oil for garnish
Instructions
- Heat the coconut oil in a large pot and add the chopped potatoes, garlic, leeks, parsnips and baby carrots. Stir everything together and let it cook for 2 minutes. Next, add the broth and let it come to a boil.
- Once the broth is bubbling, add the rest of the water and season with red curry paste, blue cheese (or nutritional yeast for a vegan version), lemon juice, ground coriander, salt and pepper and basil.
- Stir everything together to combine and bring to a boil. Turn the heat down to medium high and add the grated black truffle and string beans. Cover the pot with a lid and leave it to simmer for 10 minutes, while stirring occassionally.
- Once the potatoes are cooked tender, the soup is ready to serve.
- Serve with a drizzle of truffle oil over the soup and a side of bread. Enjoy.