Sunday, May 3, 2009

Potato, Cumin, Yoghurt and Mint soup

Always the bridesmaid, potato rarely gets the starring role in a soup. This is a bit unfair because it has a lovely texture, smooth and creamy with a stickiness about it that is as comforting as porridge is on a cold day. And a potato is a true friend as well, no matter what dire straights I have found myself in there has always been a potato or two in the larder somewhere to make sure I am fed. So today I celebrate the potato with a quite intensly savoury soup that is at the same time tangy as well.

- Gently fry an onion and a clove of garlic (peeled and roughly chopped) in some oil and butter until softly translucent.
- Add in a teaspoon of ground Cunin seeds, a teaspoon of whole cumin seeds, half a teaspoon of ground Blackpepper and half a teaspoon of Turmuric for it's earthiness.
- Stir the spices around a bit for a couple of minutes then add in two or three potatoes peeled and roughly diced, stir around again to mix everything together.
- Pour in a pint and a quarter of vegetable stock, bring to a gentle boil and leave until the potatoes are cooked.
- Blend or liquidise the soup and return to the now washed pan.
- Stir in a tablespoon of creamy greek yoghurt and a small palmfull of sliced mint leaves along with some salt and pepper if required.
- Reheat gently, don't let it boil or the yoghurt will separate into little white bits.
- Serve with another dollop of yoghurt and some more chopped mint.

Student food really but there is nothing wrong with that. Jamie Oliver would be proud of me I think . . . .

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