Potato Soup

It was world bread day and I had baked a loaf of Tiger bread. When hubby cake back from office and enquired what’s for dinner, I showed him the bread and he was a bit excited to taste it. After a bit of discussion, he suggested me to make some watery clear soup to dunk the bread and eat. We were leaving for a short vacation the next day and so my vegetable pantry was almost empty. I didn’t have many vegetables to

make a clear soup. Ofcourse I would always have a stock of potatoes and onions. Finally hubby told me to make a potato soup.

I quickly started browsing some recipes online. Most of the potato soup recipes were thick and creamy ones with mashed potatoes. Now hubby is one person who detests any kind of thick and creamy soups. So I realised that googling is not going to help me much. I thought why not make something on the lines of Kerala style potato stew with coconut milk. But then grating coconut, extracting milk looked too tedious and time consuming. More so because I knew hubby is not a big fan of stew 🙁 So that left me with very limited choice. And this was how I finally made the soup and I would say that it was not bad, if not very super delicious. Perfect to dip any freshly baked bread and enjoy. And yes I had some coloured bell peppers, which I sauteed with some onions and a piece of paneer and served it along with the soup and bread.

Ingredients:

• Potato 2
• Onion 1
• Salt to taste
• Ginger a small piece
• Pepper powder to taste
• Olive oil 2 tsp
• Coriander leaves 2 sprigs
• Herbs of your choice 1 tsp

Method:

• Peel and chop the onion and potatoes into small cubes. Chop the ginger finely
• Heat oil in a pan and add the onion. Saute till translucent.
• Now add the potato and ginger pieces.
• Add around 2-3 cups of vegetable stock or water and cover and cook till the vegetables are cooked well.
• Add salt, pepper powder and herbs of your choice.
• Garnish with finely chopped coriander leaves and serve hot with any bread.

Notes:

• You may add a few spoons of fresh cream or thick coconut milk for an added flavour.
• Coriander leaves can be replaced with fresh parsley.
• You can add any herbs like thyme or rosemary.