Recipe by Shannon Cooks
This soup was the product of an insatiable craving for samosas and no Indian restaurant nearby. Making Indian appetizers is way too much work and the overpowering stench of a deep fryer is enough to permeate your home for days. So, I created this soup which tastes just like a samosa - and it's low fat too! This was quick and easy to prepare and quite good. It tasted very similar to a nice spicy samosa and was complemented nicely by storebought nan bread.
Top Review by Russell Cooks
Very nice. Easy, fairly mellow flavors, and healthy. My only complaint is that it was a little thin; I stupidly stirred yoghurt in beforehand which didn't help the texture.
- 2 tablespoons olive oil
- 8 ounces potatoes, diced
- 1 small onion, chopped
- 3 garlic cloves, crushed
- 1⁄8-1⁄4 teaspoon cayenne pepper, depending on your preference
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 tablespoon fresh cilantro, chopped
- 1 1⁄2 pints vegetable stock
- 4 ounces frozen green peas
- 4 tablespoons plain yogurt
Directions See How It's Made
- Heat oil in a large saucepan and add the potatoes, garlic and onion.
- Saute over a low heat for 5 minutes.
- Add the cayenne pepper, cumin, garam masala and cilantro. Stir well.
- Add the vegetable stock and bring mixture to a boil.
- Cover the pan, reduce heat and simmer for 20 minutes.
- Add peas and continue to cook the soup for another 5 minutes.
- Ladle into four individual serving bowls and spoon a tablespoon of yogurt on top of each. Enjoy.