potato, rosemary and chilli soup

A quick, cheap, creamy and hearty vegan soup. Perfect to come back to after a cold winter’s walk.

1 kg floury potatoes, peeled and cut into chunks
2 onions, chopped
Leaves from 3-4 sprigs fresh rosemary, equivalent to a large tablespoon (use 1 tsp dried rosemary if fresh is not available)
2-3 red chillies, deseeded and chopped
2 cloves garlic, chopped
2 tbsp extra virgin olive oil
1/2 tsp sea salt
2 litres vegetable stock

View the full recipe at The Circus Gardener’s Kitchen →