Soup Provencale
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
sesame oil
roasted |
|
| 2 | each |
garlic
cloaves, peeled and minced |
|
| 1 | each |
onions
medium, sliced |
|
| 4 | cups |
water
or vegetable stock |
|
| 1 | each |
potatoes
large, scrubbed and cubed |
*
|
| 3 | Bay |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 4 | tablespoons |
organic shoyu
or miso |
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
sesame oil
roasted |
|
| 2 | each |
garlic
cloaves, peeled and minced |
|
| 1 | each |
onions
medium, sliced |
|
| 946 | ml |
water
or vegetable stock |
|
| 1 | each |
potatoes
large, scrubbed and cubed |
*
|
| 3 | Bay |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 6E+1 | ml |
organic shoyu
or miso |
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Smash each clove of garlic with the handle of a knife to make removing the skin easier.
Remove the skin and chop the garlic.
Heat the oils in aheavy kettle; add onion and garlic.
Sauté over very low heat for about 20 minutes or until well cooked.
Add the water, potato, bay leaves, and thyme.
Bring to a boil, then reduce heat and simmer until the potato is tender.
Remove the kettle from the heat and ad the shoyu or miso; then add the cayenne to taste.
Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad.
