|Hash Brown Potato and Veggie Soup|
Shredded hash brown potatoes are a staple breakfast item in my home. So when I came across this hash brown soup recipe in a recent issue of Relish magazine, I was intrigued. The idea of enjoying the same comforting breakfast flavors in a warm soup for lunch on a cold, windy day appealed to me very much. So I adapted the original recipe to incorporate the veggies and spices I use to make the breakfast version.
Here's how I made Hash Brown Potato and Veggie Soup:
Heat 2 tsp olive oil in a pan.
Add handful of chopped onions, green bell pepper and zucchini and 2 cups shredded hash brown potatoes. Saute for 5 mins stirring occasionally.
Then add 2 cups vegetable broth. Cover and bring to a boil on medium heat.
In the meanwhile, whisk 1 tsp plain flour in 1/2 cup milk till smooth.
Add this to the soup keeping heat on low/medium low. Season with 1 tsp salt. 1/2 tsp black pepper pwd, 1 tsp seasoning mix of choice (I used Kirkland brand No Salt Seasoning Mix) and little red pepper flakes. Stir well and boil till slightly thickened.
Take off heat, stir in 1 tsp yogurt.
Serve hot/warm, garnished with green onions, red bell peppers, grated cheese and more red pepper flakes.
I enjoyed this soup with a bowl of salad.
This Hash Brown Potato and Veggie Soup goes to the DIO - Soups and Salads event at Cooks Joy.