Spiced potato soup...

Light and tasty, this creamy and mild vegetable soup is perfect for lunch or as a starter during dinner. It's very budget friendly and also quick and easy to prepare - something great to fit into a busy family life. 

One tip I can definitely give you, when cooking Indian dishes (or any others that call for multiple spices and seasonings) - prepare all your spices, measure them, before you even start cooking. Sometimes a spice list can be very long and you can mix up something (put wrong quantities or even a spice), when trying to add them and measure quickly while already cooking.

How to make it...

- 3 big potatoes, peeled and diced into 1 cm cubes
- 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 soy yogurt or coconut milk
- 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 with a lid. 
- Turn the heat down and simmer 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 it. 
- Add yogurt, one spoon at a time and mix well. 
- Adjust the seasoning and serve warm.


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