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19/08/2014

Cumin Spiced Potato Soup

cumin spiced potato soup recipe
The humble potato was and still is a staple in the diets of many people. 

Hands up who doesn't like a loaded baked potato or those hard to resist chips / fries? no one, ok some but still potatoes are good for you, right.

Of course i did my research (who doesn't?) 1 medium sized potato from that bag sprouting roots in your cupboard contains more potassium than your average banana and more vitamin c than your average tomato but of course there is a downside those nutrient values are whilst the potato is in it's raw state with the skin on.

It's less of a nutritional loss if you cook your potatoes for the right amount of time, in comes my soup.

Warm and creamy potato soup complimented so well by the beautifully aromatic spice cumin. 

It was a welcoming comfort on a wet and windy summer afternoon! 

Cumin Spiced Potato Soup

Adapted from: BBC Food
Serves: 2
Equipment needed: Weighing scales, measuring cup/jug, measuring spoons, chopping board, veg peeler, wooden spoon, knife, sauce pan or stock pot with lid, blender.
Preparation time: less than 30 minutes
Cooking time: about 25 minutes 
Ready in: approx 40 minutes

Ingredients

1 1/2 tablespoons unsalted butter
210 grams potatoes, peeled and diced into 1/2 cm chunks.
1 small (55-60 grams) onion, diced
salt and black pepper, to taste
1/2 teaspoon ground cumin
1 organic vegetable stock cube dissolved in 450 ml boiled water
60 ml whole milk

Method

  1. Melt butter in saucepan. On a medium heat add onion and saute for a few minutes then add potatoes.
  2. Add a little salt and black pepper and the cumin, stir, cover and reduce heat to low and cook for a few minutes or until there is white layer on the bottom of the pan. 
  3. Meanwhile, crumble the stock cube into your boiled water and add it to your pan. Bring to a light simmer and cook for another 10-15 minutes until the potatoes have cooked through. 
  4. Add the milk then puree the soup in a blender or food processor until smooth. 
  5. Taste and adjust the seasoning. (I sprinkled mine with a little more cumin and black pepper)

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