Spicy potato soup

Spicy potato soup

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(12 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4 - 6
A substantial winter soup by Gary Rhodes that packs a bit of a punch

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 tbsp sunflower or groundnut oil
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp medium curry powder
  • 2 large baking potato, cut into roughly 1cm cubes
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vegetable stock cube
  • 1 - 2 tsp mango chutney (optional)
  • 1 tbsp coriander leaves (optional)

Method

  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.

  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
BBC GoodFood Magazine

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Comments, questions and tips

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ms_scarlett
12th Sep, 2010
3.05
Another shout for substituting parnsips for some/all of the potato from me! Personally I didn't think it was very spicy with the stated amount of curry powder, and I'm no vindaloo fiend! I added a tablespoon of Jalfrezi paste instead and that was lovely. No need for mango chutney either as between the parsnips and the sweet spice of the jalfrezi paste it was plenty sweet enough.
cazza12
21st Nov, 2009
I tried it today with sweet potatoes and also really nice
cazza12
19th Oct, 2009
There is no information about the calorie content, etc..... does this mean it is calorie free :)
cazza12
19th Oct, 2009
All my friends were impressed with my soup! I added some sour cream and it was lovely
shomakundu
26th Sep, 2009
5.05
Great recipe. I cut the potatoes even smaller so it cooked quicker. I added in 200ml of water when i added the milk and another 150ml at the end to thin it out.
aczepielroxhersox
6th Feb, 2009
4.05
really nice =]
lexie_86
17th Dec, 2008
4.05
Really good and a lovely aroma:)
steffy1985
3rd Dec, 2008
4.05
also works well with parsnips, I tried this the other night - no mango chutney needed as the parsnips are lovely and sweet
steffy1985
6th Nov, 2008
4.05
Made this but put an extra tablespoon of curry powder for a kick, went down really well and nice and warming for a winters night.
eskymo
29th May, 2008
how much water??? 500 ml of milk is mentioned in the ingredients but there is no mention of water? Can anyone fill in the gap?

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