Mexican Potato Soup

Preparation

1. Chop the onions and garlic and fry in hot oil until golden.2. Add the water to the pot.3. Cut the potatoes into cubes and add to the water, along with the soup powder, salt and black pepper.4. Cook for about 20 until the potatoes are completely softened.5. Wait for it to slightly cool down and transfer to a blender or use a rod blender to grind the soup to the desired thickness level.6. Serve with a drizzle of soy cream on top, sprinkle a little of the chili flakes, the fresh and washed rocket leaves on top and Tabasco (to taste).7. Bon appetite (:

Total time: 15-30 min

Equipment: blender or rod blender.

The preparation method also includes frying and grinding. The nutritional value does not include the soup powder, rocket leaves (arugula), chili flakes and Tabasco (if added).