Irritable Bowel Syndrome Message Boards | Garlic Soup with Potatoes, Italian Style

Slightly modified from The Mediterranean Vegan Kitchen by Donna Klein. This was dinner last night and lunch today, it's creamy and soothing (esp since I have a head cold). The hardest part is peeling and chopping the potatoes!

Serves 4-6

1 medium onion, chopped (I use a bit of minced onion from a spice jar)
1 small carrot, chopped
1 stalk celery, chopped (didn't have any, so omitted)
1 1/4 pounds russet potatoes (2-3 large), peeled and cut into 1/2 inch cubes
1 large head garlic, separated into cloves and peeled (I used some spoonfuls of pre-chopped garlic)
4 cups vegetable broth
2 cups water
1/2 teaspoon dried thyme leaves
salt and pepper to taste
fresh chopped chives (optional)

In a large deep sided skillet sprayed with nonstick spray, cook the onion, carrot, and celery, over medium heat, stirring, for 3 minutes. Reduce the heat to medium-low and the add the potatoes and garlic. Cook, stirring often, until the onion is translucent and the potatoes and garlic soften, about 15 minutes. Add the broth, water, thyme, salt, and pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer gently until all the ingredients are very soft, about 30 minutes. Remove from the heat, and let cool slightly.

Working in batches, transfer the soup mixture to a food processor fitted with a metal blade or to a blender; process or blend until smooth. Return to a clean pot and cook over low heat, stirring, until heated through. Season with additional salt and pepper as necessary. Serve hot, garnished with chives as desired. (I garnished it with shredded rice mozeralla as well, which was tasty!)

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Melissa
Friendship is thicker than blood. ~Rent

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