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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ten-a-penny
7th Oct, 2015
5.05
Lovely recipe - good way to use up those spuds lurking in the vegetable rack for a quick and healthy lunch. I added a sad looking courgette grated for extra veg intake. Also parsnip works well - although with the sweetness of the parsnip mango chutney not needed. I used korma spice blend as needed to be mild enough for little mouths so needed about 2-3 tbsp, also needed more than the 500 ml of water because of the added courgette so added an extra stock cube. Just prickled dried chilli flakes on top of the adult portions for that extra kick. Delicious though and my two year old loved it! It's a keeper!
pippa154
25th Jan, 2015
5.05
... oops, forgot to put the rating in!
pippa154
25th Jan, 2015
5.05
Made this soup the other day, it was gorgeous - my husband says 'The best yet'! I didn't have the curry powder so added chilli powder instead, it worked beautifully. I've since bought curry powder so making it again today.
daughterofeve
25th Nov, 2014
this turned out really nice. I put less curry and added a tsp of ginger garlic paste and 1tsp of ground coriander and it's delicious
jliboyi
4th Nov, 2014
5.05
Simple and delicious. Added about 300ml of water (recipe doesn't say how much?) to thin it out. Will definitely make this again (and try it with sour cream too!)
daughterofeve
25th Nov, 2014
it does say how much in the body of the recipe: 500ml
sircrouton
26th Dec, 2011
5.05
very nice, had to sit for a day to get a little thicker consistency. Added about 6 tsp of the mango chutney
heehaw
30th Aug, 2011
5.05
Very tasty! Highly recommended to warm you up on a cold cold day!
toniluvstoni
2nd Dec, 2010
These scones are fantastic! I used soft light brown sugar as was all I had & extra baking powder with plain flour as I'd no SR. Fabulous, can't wait to make them again, thank you.
jax2008
5th Nov, 2010
I found it more than spicy enough with the one tablespoon of curry powder so I would advise trying the basic recipe first before experimenting with more. I loved the texture and added dry coriander leaves whilst it was cooking.

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