Light and tasty, this creamy and mild vegetable soup is perfect for lunch or as a starter. It's good warm or cold. It's very cheap to make and also quick and easy - something great to fit into a busy family life.
One tip I can give when cooking Indian dishes (or all others as well for that matter) prepare all your spices, measure them before you even start cooking. Sometimes a spice list can be very long and you can mix something up when trying to add them and measure quickly when already cooking.
How to make it...
- 3 big potatoes, peeled and diced
- 1 onion, chopped
- 1 tablespoon oil
- 1 garlic clove, crushed
- 1 tablespoon fresh root ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 teaspoons ground coriander
- 700 ml vegetable stock
- 200 ml natural yogurt
- salt and pepper
Put the potatoes and onion into a large heavy pan with the oil and a 3 tablespoons of water. Heat until boiling, stir and cover the pan. Turn the heat down and boil for about 10 minutes. Add the garlic, ginger and spices. Stir well and cook for another 2 minutes. Pour in the stock and season well. Bring to the boil, cover and boil for about 20 minutes.
Take the soup off the heat and puree. Add yogurt, one spoon at a time and mix well. Adjust the seasoning and serve warm.