Yummy Vegetarian is back from a vacation in Prague Czech Republic, and I made a soup based on something I had for lunch there. It is simple and tasty- called a “potato” soup, although I think it is really better described as a vegetable soup. I will be putting up some more recipes derived from this trip, so Czech back – boy that’s a bad one…


  • 1/2 cup chopped onion
  • 1/3 cup chopped white or brown mushrooms
  • 4 small potatoes, peeled
  • 3 medium carrots, sliced into nickel sized pieces
  • 1 cloved chopped garlic
  • 1 cup vegetable broth
  • 1 cup water
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1/2 tablespoon Earth Balance, or other vegetable spread
  • 1 T. arrowroot, disolved in 2 T water
  • 1 t. Herbs d Provence
  • salt and pepper
  • Some chopped parsley to garnish


  1. Saute the onions and mushrooms in the olive oil for 4 minutes to begin to tenderize them.
  2. Add the carrots and vegetable spread, and saute for another 3 minutes.
  3. Add the vegetable stock, water, potatoes, Herbs d Provence, and garlic.
  4. Cook under medium heat for another 10 minutes, or until the potatoes and carrots are both cooked.
  5. Add the milk and arrowroot, and turn off heat and stir. Let sit for another 3 minutes, to thicken a bit.
  6. Add salt and pepper to taste.
  7. Add a little chopped parsley to each serving, on top.

Simple delicious and from Eastern Europe!

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