Spicy potato soup

200 kcal or less 30-60 minutes 4 servings 6 servings comfort mains potatoes rustic soup spicy spuds warming winter

N/A

Source

Ingredients

2 tbsp sunflower or groundnut oil

knob of butter

1 large onion

1 tbsp medium curry powder

2 large baking potatoes , cut into roughly 1cm cubes

500ml milk

1 vegetable stock cube

1 - 2 tsp mango chutney (optional)

1 tbsp coriander leaves (optional)

Method

Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.

Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.