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Ingredients45 m servings 382 cals
Original recipe yields 6 servings
- Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
- Ladle soup in bowls and garnish with tomatoes and hot dogs.
Per Serving: 382 calories; 19.4 g fat; 44 g carbohydrates; 10 g protein; 31 mg cholesterol; 1595 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a great base soup! I used the ingredient search to find it and as I live in Germany it seems quite appropriate! I used approx. the same amount of vegetables but added in a chopped up le...