A yummers winter warmer…
Spicy Potato Soup – serves 4-6
2-4 tbsp groundnut oil
knob of butter
2 large baking potatoes (peeled and cut into 1cm cubes)
1 tbsp medium curry powder
250ml vegetable stock
1 tbsp coriander leaves
1 tsp mango chutney
Heat the oil in a saucepan then add the leek and potato, coat with oil and fry for 5mins. Stir through the curry powder to cover the veg.
Add the milk and heat throughly, once simmering add the boiling stock and bring to a simmer. Cook for 10mins until the veg is soft.
Stir through the coriander then once cooled slightly blend with a hand blender until smooth and all lumps have disappeared.
When serving add a teaspoon of mango chutney to the centre of each bowl. Serve with naan bread.