AuthorMarika RosebergDifficultyBeginnerIn a medium sized stock pot pour in the water and bring it to boil. Add in potatoes and carrots. Simmer for 20 Minutes or until vegetables are soft. Remove from the heat and blend until smooth.
Add thinly sliced onions to the pot and simmer for another 20 Minutes or until onions are soft.
Season to taste. Add a small bunch of thyme & rosemary in the soup and leave for 5 Minutes to infuse.
Serve with a slice of grilled toast topped with cheese.
Ingredients
Directions
In a medium sized stock pot pour in the water and bring it to boil. Add in potatoes and carrots. Simmer for 20 Minutes or until vegetables are soft. Remove from the heat and blend until smooth.
Add thinly sliced onions to the pot and simmer for another 20 Minutes or until onions are soft.
Season to taste. Add a small bunch of thyme & rosemary in the soup and leave for 5 Minutes to infuse.
Serve with a slice of grilled toast topped with cheese.
