SPICY POTATO SOUP!

Ingredients

  • 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)

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.                    Freya x 🙂
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