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Potato Soup with Coconut Milk
A potato soup with a spicy twist – satisfying and great to use up leftover mash potato.
Ingredients (serves 4):
750g potatoes (or *mash if leftover)
1 medium onion
1 piece of fresh ginger (approx. the size of a walnut if you can picture that)
2 tbsp oil
1 tsp curry powder
1 small tin unsweetened coconut milk (165ml)
600 - 800ml water (start off with the lesser amount and add to it if you need to adjust the consistency of the soup)
1tbps vegetable bouillon powder or ¼ vegetable stock cube
1 medium carrot, sliced into thin strips
2 sticks of celery, cut into small pieces
100g mangetout, sliced into thin strips
100g mushrooms, sliced
- Peel and cube the potatoes (if using raw ones) and peel and finely chop the onion and ginger.
- In a large saucepan, heat 1 tbsp of oil and briefly sweat the raw potatoes, onion and ginger before adding the curry powder.
- Add the coconut milk as well as 600ml of water & vegetable bouillon/stock cube and bring to the boil. ((at this point you can add the mash potato if you are using this instead of raw potatoes)
- Simmer for 20 minutes.
- Heat 1 tbsp of oil in a separate pan and fry the sliced mushrooms for a couple of minutes before adding the rest of the strips of vegetables and frying all for another 4 -5 minutes or so. Season with salt & pepper. The idea is to leave a bit of crunch in the vegetables to give the soup additional texture.
- Puree the potato/coconut mixture and adjust seasoning; then add the separately cooked vegetables and heat the soup through before serving.