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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

    butt-err

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

  • 1 large 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 (31)

ten-a-penny's picture
5

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's picture
5

... oops, forgot to put the rating in!

pippa154's picture
5

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's picture

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's picture
5

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's picture

it does say how much in the body of the recipe: 500ml

sircrouton's picture
5

very nice, had to sit for a day to get a little thicker consistency. Added about 6 tsp of the mango chutney

heehaw's picture
5

Very tasty! Highly recommended to warm you up on a cold cold day!

toniluvstoni's picture

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's picture

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.

ms_scarlett's picture
3

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's picture

I tried it today with sweet potatoes and also really nice

cazza12's picture

There is no information about the calorie content, etc..... does this mean it is calorie free :)

cazza12's picture

All my friends were impressed with my soup! I added some sour cream and it was lovely

shomakundu's picture
5

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's picture
4

really nice =]

lexie_86's picture
4

Really good and a lovely aroma:)

steffy1985's picture
4

also works well with parsnips, I tried this the other night - no mango chutney needed as the parsnips are lovely and sweet

steffy1985's picture
4

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's picture

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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