mediterranean potato soup with fresh oregano   //vegan

serves 4

800 g potatoes

4 fresh oregano sprigs

1 red pepper, quartered

2 small courgettes, cut into big pieces

2 bay leaves

2 tablespoons olive oil 

salt + pepper (or chilli)

2 chopped cloves of garlic (optional)


+ hand-held blender

Peel the potatoes and quarter them. Place them in a sauce pan and add pepper, courgettes, bay leaves, garlic (optional), and 1 teaspoon salt. Pour over cold water until the vegetables are covered. Bring to the boil and cook for 5 minutes. Cover the sauce pan with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes or until the potatoes are soft.

Remove the bay leaves and discard. Drain the broth into a cup or bowl and keep it.

Wash the fresh oregano and add the oregano leaves and the olive oil to the soup. 

Purée the soup with a hand-held blender until smooth. Add a bit of the broth and blend again, until you reach the desirable consistency. Season with salt and pepper or chilli.