Did you know that potato skins contain lots of healthy nutrients such as B vitamins, vitamin C, iron, calcium, potassium and lots of fibre too? Rather than throw your peelings away, why not turn them into this easy and tasty soup...
50ml rapeseed pil
1 bay leaf
625g potatoes (you need only the peelings)
15g vegetable bouillon powder
- Gather potato peelings from 650g of washed potatoes. Pat dry with blue paper. Use within 2 hours of peeling.
- Peel and dice the onions.
- Heat the oil in a medium saucepan over a medium heat and add the onions and bay leaf.
- Sauté gently, until the onions are soft and lightly coloured.
- Add the potato peelings and stir well.
- Pour in the milk and stock and bring to the boil. Reduce the heat and simmer gently until the peelings are cooked.
- Remove from the heat and cool slightly, remove the bay leaf. Blend in a food processor, blender or using a stick blender until very smooth.
- Chop the parsley and fry the sage leaves in a little oil.
- Return the soup to the pan and reheat gently, stir in the chopped parsley.
- Serve with fried sage leaves.