A thick and creamy hot potato soup cooked with beans and chopped herbs is a rustic dish, tasty and very nutritious, and also ideal at room temperature and it is for this reason that the mashed potatoes with vegetables can be prepared not only to warm in the cold winters, but even during the summer. The soup, if accompanied by crispy slices of toast, can be an abundant and rich dish. To prepare this soup beans can be used fresh, dried or already cooked!
The cream of potato with vegetables is a delicate first course, quick to prepare, healthy and genuine dish. Despite its simplicity will surprise you for its taste and its delicacy and you can be sure that children can not resist the goodness of mashed potatoes with vegetables! To get a variant of the even more delicious mashed potatoes with vegetables we advise you to replace some of the milk with the cream, which will give this dish a rich creaminess.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 80 calories, 0.6 grams fat
1 clove garlic
2 tbsp cheese
3 tbsp oil
Pepper to taste
Wash, peel and chop the potatoes into small cubes, cook them in a pan with salted water for 15 minutes. Drain the potatoes and mash them with the masher.
Meanwhile, peel and chop the onion, and peel and slice the carrot and chop finely beans.
Sauté the garlic and vegetables in a pan with oil for 5 minutes. Add the mashed potatoes, 5 cups water and season with salt and pepper and simmer for 30 minutes, over medium heat stirring occasionally.
After this divide it into individual bowls, garnish each one with slices of toasted bread, sprinkle with grated cheese and pass under the grill for about 10 minutes. Serve hot.