This week, I have a German dish for you: Potato soup! I know most of you might have at least one version of this very popular soup, but I think it is no harm to have another version at hand, especially when it is healthy and delicious!!
In my version, I add in some Asian touch to the soup, one of my favourite Asian spices that is packed with goodness – turmeric. Apparently, compounds found in this spice have antioxidant and anti-inflammatory properties. Some researches show that turmeric has numeral health benefits and has a long history of medical uses. Since it does not dominate the taste, it can be added to many different dishes, I love to add it to my curries, soups, stir-fry noodles or rice dishes! Oh…just one thing though; turmeric will turn everything yellow, so beware of your clothes, white spatula and table!!
- 500g Potato, peeled and diced
- 4 rasher Bacon, sliced into strips or use diced bacon (ca. 50g)
- 100g Wiener style sausages, diced
- 1 medium onion, peeled and diced
- 1 stick of carrot, peeled and diced
- 1 stick of celery, strings removed and diced
- ½ tsp. ground turmeric
- 600ml good quality vegetable or chicken stock
- Vegetable oil
- Salt and pepper to taste
- Few parsley leaves for garnish
In a non-stick pan, heat a tablespoon of vegetable oil and fry the sausages until they are slightly brown, transfer them to a bowl and set aside.
Heat saucepan in medium high heat until hot, drizzle a tablespoon of vegetable oil then add the bacon strips or dices. Fry until they are brown, add onions, carrots and celery and quickly stir-fry for a minute. Now sprinkle turmeric on the veggies and fry until fragrant. Carefully add the stock in the saucepan, stir until everything is well combined and make sure nothing sticks to the bottom of the pan. Now throw in the diced potato and then cover, simmer for about 20 minutes.
When the potato is cooked, use a potato masher to mash half of the soups contents (I like it quite chunky, but feel free to blend the soup until smooth in a blender). Just before serving, add the sausages in the soup. Check the seasoning.
Ladle the soup into warm bowls and garnish with some parsley leaves. Served on its own or with warm crusty bread.