
Spicy potato soup
- Gary Rhodes
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.5 out of 5.21 ratingsRate
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A substantial winter soup by Gary Rhodes that packs a bit of a punch
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp sunflower or groundnut oil
-
knob of butter
-
1 large onion
-
1 tbsp medium curry powder
-
2 large baking potatoes
cut into roughly 1cm cubes
-
500ml milk
-
1 vegetable stock
cube
-
1 - 2 tsp mango chutney
(optional)
-
1 tbsp coriander
leaves (optional)
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
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step 2
Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
Recipe from Good Food magazine, December 2007
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A star rating of 4.5 out of 5.21 ratings
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