Swine flu is rife.. it's time to dose up on garlic and bolster the body with some carbs. According to my Organic Cookbook potatoes are a good source of vitamin C and B group vitamins. Organic potatoes are helpful in supporting the body's natural resistance and keeping energy levels steady. Their peel can be safely eaten, boosting fibre levels, nutrition and flavour. Waxy potatoes (such as new potatoes, Kipfler, Pink Fir Apple and Charlotte) are ideal for frying and steaming, while floury potatoes (Maris Piper, Estima, Yukon Goldare good for mashing, steaming and in soups.
This weekend I made a delicious batch of Potato, parsley and garlic soup to get those piggies on the run.
Potato, parsley and garlic soup
1. Finely chop up 750g of your preferred type of potato, 8 cloves of garlic and one onion.
2. In a large pot heat up a tablespoon of olive oil and a tablespoon of butter and saute the potatoes, garlic and onion for five minutes, or until the onion is soft and transparent.
3. Finely chop up most of a bunch of parsley. Add half of this to the pot, along with 1.5L vegetable stock.
4. Bring to the boil, partially cover and reduce heat to simmer for half an hour.
5. Add the remaining parsley and a cup of milk/soy milk.
6. With a hand blender, puree the soup to your desired consistency. Season to taste.
7. Serve with lots of cracked pepper and wholemeal sourdough..mmmm :)
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