Preparation

1

Step 1

Peel the potatoes and cut them into small pieces. Peel the onion and chop it finely. Heat the olive oil in a large pot and sauté the onions briefly. Add the potatoes, sauté them briefly, then pour in the vegetable broth. Let it simmer for about 20 minutes.

2

Step 2

Puree until smooth using an immersion blender. Season with salt, pepper, and nutmeg. Serve in small glass bowls.

3

Step 3

Tip: Potatoes stain heavily, so it's best to wear household gloves when peeling them.

For the recipe, you'll need:

Ingredients

Portions

2

Food

  • 500.0 g Purple potatoes
  • 1.0 Onion
  • 3.0 tbsp Olive oil
  • 750.0 ml Vegetable stock
  • Salt, pepper
  • Nutmeg