Creamy Potato Chicory Soup

Ingredients

• 600 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 550 g chicory (3 chicory plants)
• 1.5 tbsp olive oil
• 600 ml Vegetable Broth
• 4 sprigs thyme
• 150 ml soy cream (or oat-based cream alternative)
• 2 tbsp Yogurt (3.5% fat)
• 1 small box watercress
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel and dice potatoes, shallot, and garlic. Wash chicory, trim the stem, and cut into strips.

2. 2.

   Heat oil in a pot and sauté potatoes, shallot, garlic, and chicory over medium heat for 2–3 minutes. Deglaze with broth. Rinse thyme, shake dry, pluck leaves, and add to pot. Simmer on low heat for about 25 minutes.

3. 3.

   After cooking, puree the soup finely and stir in the cream. Season with salt, pepper, and freshly grated nutmeg. Divide into four bowls and garnish with yogurt and watercress.