Gluten Free

Spicy Indian Potato Soup

During isolation I’ve been making lunch for my housemates. It gives me a break away from work and has also meant I’ve finally nailed soup-making! This one is so incredibly warming; sweet, spicy and creamy from the potatoes. The secret is the dollop of mango chutney which takes the harshness away from the spices. 

Spicy Indian Potato Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 Onion red or white
  • 3 cloves Garlic
  • 3 Potatoes any kind
  • 1/2 Courgette or some frozen peas for the hint of green
  • 1 Carrot
  • 1 Parsnip
  • 1 tbsp Curry powder
  • A few Curry leaves if you have them
  • 1 tbsp Mango chutney
  • 1 Stock cube veg or chicken
  • A splash Milk or plant based milk
  • 2 tsbp Red lentils to help with the texture

Instructions

  • Roughly chop the onion and fry it with 3 tbsp oil on a medium high heat with some salt to stop them from burning until soft
  • Add the chopped garlic, curry leaves and curry powder and fry for a further 2-3 minutes
  • Add the peeled and cubed potatoes, carrot and parsnip (you can use any combination of root vegetables you have
  • Add 500ml of water and the stock cube, the lentils and the mango chutney
  • Boil everything together on a high heat for 15 minutes – add the courgette 5 minutes before the end
  • Blend the soup with a stick blender and stir through a bit of milk or yogert for creaminess at the end

Creamy Butter Bean Stew

This would make a great dinner party options for vegetarians (just substitute for vegetarian Worcester sauce or soy sauce). You can serve it with rice, potatoes or salad. It’s creamy, savoury and yummy. Oh and pretty cheap and easy too. 

Creamy Butter Bean Stew

Servings: 4 people

Ingredients

  • 2 Medium Leeks
  • 2 tins Butter Beans
  • 150 ml Single Cream
  • 4-5 cloves Garlic
  • 150 g Frozen Peas
  • 1 tbsp Mustard
  • 1 Small bunch Fresh or dried rosemary and or thyme
  • 2 tbsp Worcester sauce
  • 500 ml Vegetable stock

Instructions

  • Slice the leeks into half moons, put into a colander and rinse thoroughly. Put into a saucepan with a bit of oil and put the lid on so they steam in the residual water – leave for about 15 mins. 
  • Mince or crush the garlic and add it to the pan. Fry for a few minutes and add a few pinches of rosemary and thyme (then add a bit more).
  • Drain and add the butter bins, plus the stock, Worcester sauce, mustard and some salt and pepper. 
  • Let it simmer together for 15 more minutes
  • To make it nice and thick get a stick blender and blend at one end of the pot for a few seconds. Don’t blend it entirely, just enough to make it a bit thicker. Stop when you’re happy with the consistency. 
  • Add the cream and let it come back to a simmer. Then turn off the heat and add the frozen peas. Leave it without heat but with the lid on for a further 10 minutes – a good time to make your rice.