This puree soup recipe is from Jamie’s magazine (January issue 2016) and if I saw the recipe I just had to try it. It’s a great soup from leftovers, but at the moment I didn’t have any. Since I already craved for this soup, I had to bake potatoes extra for this soup. Only thing I added extra was a cauliflower, I thought it would be great addition to potatoes. And bacon I substituted with mushrooms- it was perfect!

Soup for 4 person:

  • 6 baked potatoes
  • some baked cauliflowers
  • onion
  • 3 tablespoons grated parmesan
  • chives for decoration

If you need to bake potatoes and cauliflower then wash and peel potatoes. Mix veggies with some salt and 3 tablespoon of oil, put them together in the oven and bake about 70 minutes with 180 degrees.

Fry the onion. Add 1 litre of water, baked veggies and onion all together, heat them until mixture boils, add water if needed, finally add parmesan. Puree everything. Serve it with chives, mushrooms and sour cream.


Baked potatoes and cauliflower straight from oven to pot:


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