Ingredients for four


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. Flavour with salt and pepper


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


For very very very dreich days swap the mustards. Take 2 ½ tbsp. of Mustheb Infernal Bliss and 1 tsp. of Mustheb Bonnie Wholegrain and add crème instead of wine. Scrumptious!


Bon appetit!