Potato Erbensuppe (Pea & Tater Soup)
~VEGE, Opt Vegan (omit/replace cream)
This recipe makes a big soothing pot of filling potato-based soup. If you don't like peas, you could substitute for roast pumpkin, or a tin of campbells creamy mushroom. Either way, it's awesome with crusty fresh bread.

INGREDIENTS:

• 60g (or just a good-sized knob) of margarine/butter/nuttelex type product.
• 60-80g spring onion/leek, diced finely
• 3-4 sticks celery, diced finely.
• opt - tiny amt minced garlic.
  
• 4-5 large potatoes, peeled and cubed
• 3 cups vege stock
• 2 1/4 cups extra water
• 250g/2cups froz. peas
• opt. 1/3 cup cream (80ml)
• ground salt and cracked pepper to taste.

METHOD

1.Melt butter in large pot. Add finely diced spring onion, celery, and 1/4 tsp garlic (if using). Stir about on a low heat until coated in butter. Cover, and leave on low heat until vegetables have softened. Meanwhile, prepare stock according to packet directions, and peel/dice potato.

Add potato, stock and water. Bring to boil. Reduce heat and simmer apx 20 minutes, or until potato softened.

Add peas, cook until tender (abt 6 minutes)

Process soup using a blender or barmix. Return to heat, add cream (if using, not required), stir until hot, serve.