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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat. 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) |
Directions:
1. Warm the oil and butter together in a saucepan and add the chopped onion.
2. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
3. Add the potato and continue to cook for a further 5-10 minutes
4. Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
5. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
6. Season with a pinch of salt and blitz in a blender until smooth.
7. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
8. Divide the soup into bowls, finishing with the cilantro leaves if you have them.
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