Spicy Potato Soup

Name: Spicy Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons sunflower oil or 2 tablespoons peanut oil; 1/2 ounce butter; 1 large onion; 1 tablespoon curry powder, more if you like; 2 large baking potatoes, cut into roughly 1/2in cubes; 2 cups milk; 2 cups water; salt and pepper; 1 vegetable stock cube; 2 teaspoons mango chutney (optional); 1 tablespoon cilantro leaf (optional)

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Recipe by English_Rose

A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat.

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READY IN: 40mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons sunflower oil or 2 tablespoons peanut oil
¹⁄₂

ounce butter
1

large onion
1

tablespoon curry powder, more if you like
2

large baking potatoes, cut into roughly 1/2in cubes
2

cups milk
2

cups water
salt and pepper
1

vegetable stock cube
2

teaspoons mango chutney (optional)
1

tablespoon cilantro leaf (optional)

DIRECTIONS

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 minutes
Pour the milk and 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, liquidizing until smooth.
Divide the soup into bowls, finishing with the cilantro leaves if you have them.

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