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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 3 potatoes, diced
- 2 shallots, diced
- 3 leeks, diced
- 1 cup mushroom, diced
- 1 carrot, diced
- 8 stalks asparagus, chopped
- 2 roasted garlic cloves
- 2 vegetable bouillon cubes
- 6 cups water
- salt & pepper
Method
- Add 2 tablespoons olive oil in sauce pan.
- Combine shallots, leeks, mushrooms and carrots in pan.
- Cook and stir until there is colour on the vegetables.
- Add potatoes, asparagus and roasted garlic cloves.
- Once combined add vegetable stock cubes and water to the mixture.
- Bring to boil and then reduce to simmer until potatoes are soft.
- Give quick whirl in food proccesor or with emersion blender.
- Taste for salt & pepper and add if needed.
