potato-ginger-soup

Potato Ginger Soup

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
NITROX
Recipe by  NITROX

“A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large pot, combine the potatoes, chicken broth, mushrooms and ginger. Bring to a boil, and cook for about 20 minutes. Season with pepper. Puree in batches using a blender, or in the pan using an immersion blender. Serve hot, garnished with green onions.

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Reviews (4)

Rate This Recipe
Julie
7

Julie

The flavour combination was good, but the texture kind of turned me off. I used less mushrooms than the recipe called for, and the texture when pureed was pretty gummy. And the green onions didn't really go with the flavour. I did find that it was really good with cheese.

Ali
4

Ali

Tried adding more of everything to try to take away some of the extreme ginger taste. Then I tried adding celery. Nothing. Maybe ginger potato soup just isn't a good idea? I don't know.

back2mine
4

back2mine

Boldly go where no man has gone before. Good flavours, esp with the added spring onions but the gooey texture is difficult to get past

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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