Potato soup sweet and sour
This sweet and sour potato soup is cheap, low in calories and vegan. It's a great remainder of use and done quickly.
Per person I take:
- about 200 g of potatoes
- about 150 grams of frozen peas
- 1 1/2 teaspoons salt
- 1 pinch of pepper
- 1 bunch of parsley (about 15 stems) - more or less to taste
- 3 teaspoons of sugar
- 1 tablespoon vinegar
Preparation:
- Peel and dice the potatoes (about 1 cm) and place in a saucepan. Salt and cover with water.
- Pluck the parsley leaves from the stems and add the stems to the potatoes. Cook the potatoes.
- When the potatoes are soft, remove the stems and crush the potatoes in the water with a fork. There may still be a few pieces in the later soup.
- Then add the frozen peas and bring to a boil again.
- In the meantime, chop the parsley roughly.
- Remove the pot from the heat, add the parsley, sugar and vinegar and stir well.
- Serve hot! Good hunger.
