Ingredients:
100 gms green onions finely chopped
2 onions, finely chopped
400 gms potatoes, finely diced
2 garlic cloves, crushed
1 litre vegetable stock
¼ Tbsp mustard paste
Fresh Basil, finely chopped
2 Tbsp unsalted butter
Salt
¼ Tbsp pepper
Method:
In a pan set over medium heat, melt the butter. When the butter foams, add the onions and potatoes along with salt and pepper. cover the pan and let it cook gently for about 10 minutes. Keep stirring in between so that the veggies do not overcook or catch on the bottom of the pan. Then add garlic and spring onion , stir for a minute.
Add the vegetable stock along with mustard paste , bring to a boil. Blend and strain the soup (Straining is optional, I like this soup unstrained). Bring the blended soup to a sauce pan and let it simmer for about 5 minutes . Season with salt and pepper. Taste and adjust the seasoning. Serve into bowls sprinkled with basil, freshly ground black pepper.
