Kumpir Çorbası

Kumpir Çorbası is a hearty and creamy Turkish potato soup that is both comforting and nourishing, perfect for a cozy meal. This vegan version highlights the natural flavors of baked potatoes combined with aromatic spices, making it a delightful treat.

Ingredients

• Large baked potatoes - 2
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Thyme - 1 teaspoon, dried
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chopped fresh parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F) and bake the potatoes for about 45 minutes until soft. Once baked, let them cool slightly, then scoop out the insides into a bowl, discarding the skins.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until the vegetables are soft, about 5-7 minutes.
3. Stir in the thyme and paprika, cooking for another minute until fragrant.
4. Add the vegetable broth and coconut milk to the pot, bringing the mixture to a gentle simmer.
5. Incorporate the scooped potato into the soup, stirring until well combined. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if preferred.
6. Season with salt and black pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld.
7. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains healthy fats from olive oil and coconut milk, supporting heart health.

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