Samosa Soup

"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."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Maggie photo by Maggie
photo by Shannon Cooks photo by Shannon Cooks
Ready In:




  • 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.

Questions & Replies

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  1. 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. *Parsley*
    You have a darn good soup here! The spices were perfect, in my opinion. The cool yogurt was a nice garnish. I cut the amount of olive oil in half. Thanx for sharig this easy, healthy soup! I'll make it again.
  3. Enjolinfam
    This soup was delicious! I didn't have any fresh cilantro and we forgot until we were half finished to add the yogurt. It tasted great without the yogurt, just hotter but we don't mind spicy. DH says we'll have this soup again. Thanks Shannon! Made for Asian Soup Tag.
  4. Moor Driver
    I loved it. A quick, economical and most of all, delicious soup!
  5. Maggie
    Very flavorful and delicious soup that does remind me of samosas. I used about half the olive oil (calories) and a low sodium vegetable stock, and it was still fabulous. The yogurt really does add something special to this. Thanks for a yummy recipe!


<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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