I’ve been on a soup mode for days now. So be ready that the next couple of foodporn posts will be of soups. First up is my latest experimental soup, puréed potato soup with tuna, that came out quite delish. I think if you have some double cream in the fridge you could make it even more tasty adding about 50 ml to the soup at the end.

Puréed potato tuna soup
(Serves 2-3 / Cooking time with prep approx. 30 min)

What you need:

500 g (about 4-5) potatoes
can of tuna pieces in water
800 ml (4 cups) water
leek
garlic
ginger
2/3 vegetable stock cube
olive oil
salt
pepper
parsley for garnish (optional)
50 ml of double cream (optional)

What to do:

Prep the stuff. Peel and cut up the potatoes. Chop about 5 cm of leek, 2-3 gloves of garlic and 1 cm of ginger root. You’re ready to cook.

Heat some olive oil in a pot. Throw in the garlic, leek and ginger. Fry for couple of minutes. Add the potatoes. Pour in the water. Add the vegetable stock cube. Lid the pot and let it cook for 15 minutes until potatoes are soft.

Using hand blender purée the soup. Put it back to heat. Add the canned tuna. Season with salt and pepper. Let it cook for couple of minutes so the tuna will be hot. You’re done! Plate the soup. Garnish with some parsley. Voilà!

Bon appétit!