POTATO CHEESE SOUP WITH TAPENADE

Serves 4
30 minutes
330 kcal per serving


Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, pressed
• 1 tbsp olive oil
• 7 dl vegetable broth
• 500 g floury potatoes, cut into pieces
• 5 dl milk
• 80 g Parmesan cheese, finely grated
• 1 bunch parsley
• 1 dl pitted black olives
• 4 sundried tomatoes in oil

Method

1. Sauté the onion and garlic in the olive oil for a few minutes.
2. Add the broth and potatoes, then cover and simmer for about 15 minutes until the potatoes are soft.
3. Add the milk and then blend it.
4. Add half of the grated cheese and stir.
5. Mix the parsley, olives and sundried tomatoes in a food processor.
6. Serve the soup with a dollop of the tapenade and sprinkle with the remaining cheese on top.