Potato soup with Greek yogurt

Potato soup with Greek yogurt - A light and nourishing recipe

Potato soup with Greek yogurt is a delicious, easy-to-make recipe that is perfect for days when we want to enjoy a healthy meal that is full of flavor. This soup not only offers a tangy taste due to the Greek yogurt, but it is also rich in nutrients, making it the perfect choice for a light lunch or a comforting dinner.

In this recipe, Greek yogurt replaces sour cream, providing a healthier and higher-quality alternative. Since ancient times, soups have been appreciated in various cultures, not only for their taste but also for their ability to bring families together around the table.

Preparation time: 15 minutes
Cooking time: 30-40 minutes
Total time: 55-55 minutes
Servings: 6

Ingredients:
- 1 kg potatoes
- 100 ml sunflower or olive oil
- 5 small carrots
- 3 cloves of garlic
- 1 yellow onion
- 1 red bell pepper
- 1 slice of celery
- 1 bunch of fresh parsley
- 1 cup (200 g) Greek yogurt
- Salt, to taste
- Pepper, to taste

Step-by-step preparation:

1. Preparing the vegetables: Start by peeling and washing all the vegetables. Thorough washing is essential to remove any impurities. Chop the onion and red bell pepper into small cubes. The carrots and celery will be diced, and the garlic will be minced. This mixture of vegetables will form the flavorful base of your soup.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. When the oil is hot, add the onion, garlic, and red bell pepper. Sauté the vegetables for 3-4 minutes until they become translucent. This step will enhance the flavors and provide a tasty base for the soup.

3. Adding the carrots and celery: Once the onion is sautéed, add the carrots and celery. Continue to sauté for another 5 minutes, stirring occasionally to prevent the vegetables from burning.

4. Adding water: Pour 1.5 liters of hot water over the sautéed vegetables. It is important that the water is hot to avoid interrupting the cooking process. Add salt to taste and the diced potatoes.

5. Boiling: Bring the mixture to a boil, then reduce the heat to medium and add half of the chopped fresh parsley. Boil the soup for 15-20 minutes, or until the potatoes and carrots are well cooked. It is important to check the texture of the vegetables to ensure they are cooked properly.

6. Preparing the yogurt: In a separate bowl, the Greek yogurt should be diluted with a few tablespoons of hot soup liquid. This step is essential as it helps prevent the yogurt from curdling when added to the pot.

7. Finalizing the soup: Once the vegetables are cooked, reduce the heat. Slowly pour the diluted yogurt into the pot, stirring continuously to homogenize the soup. Season with pepper and adjust salt if necessary.

8. Serving: The potato soup with Greek yogurt is now ready! Serve the soup hot, garnished with the remaining chopped fresh parsley. You can add a slice of lemon for an extra touch of freshness, ideal for warmer days.

Tips and variations:
- You can also add other vegetables of your choice, such as zucchini or green beans, to diversify the flavor and texture of the soup.
- If you want a more intense flavor, add a few sprigs of fresh dill or thyme.
- The soup can be served alongside a slice of toasted bread or croutons for extra crunch.
- I recommend pairing this soup with a glass of white wine or herbal tea, which will perfectly complement the meal.

Nutritional benefits:
This soup is not only tasty but also packed with nutrients. Potatoes are a good source of carbohydrates, while vegetables provide an important supply of vitamins and minerals. Greek yogurt is rich in protein and probiotics, contributing to healthy digestion.

Frequently asked questions:
- Can I substitute Greek yogurt with another type of yogurt? Yes, but Greek yogurt provides a creamier consistency and a more intense flavor.
- Is this soup suitable for vegans? You can omit the yogurt or replace it with a plant-based yogurt to make the soup vegan.
- How long does the soup keep in the fridge? The soup keeps well in the fridge for 3-4 days, but it is recommended to consume it fresh to maintain its texture and flavors.

Potato soup with Greek yogurt is an excellent choice for a quick and healthy meal. Try it and let yourself be carried away by its comforting flavors! Enjoy your meal!