• 500 g peeled potatoes
• 1 large chopped onion
• 2 cloves garlic
• 1 l broth
• 1 tbsp olive oil or butter
• 2 ½ tbsp Bonnie Wholegrain Mustard
• 1 tsp Infernal Bliss Mustard
• A dash of white wine
• Salt and pepper to taste

How-to

Grate the potatoes coarsely. Heat the oil or butter in a pot, add the chopped onions and garlic. Roast gently. Add the potatoes and roast for about 5 minutes at medium heat. You have to stir a lot because the starch from the potatoes likes to bake on the bottom of the pot.

Now pour the hot vegetable broth on top and let simmer for about 15‐20 minutes. The soup is ready when the potatoes fall apart. Turn off the heat, add the mustard and a glug of wine. Season with salt
and pepper.

Serving
Serve hot with homemade fresh bread – you will be warm from the inside and wind and weather can’t bother you.

Top tip
For very very very dreich days swap the mustards. Take 2 ½ tbsp. of Chilli Mustard and 1 tsp of Wholegrain Mustard and add crème instead of wine. Scrumptious!

Bon appetite … with Mustheb is tastes better