Garam Masala Potato Soup with Spinach
- 500g/18 oz large potatoes, peeled and chopped
- 100g/3.5 oz medium onion, chopped
- 420ml/1 3/4 cups water
- 120ml/1/2 cup heavy cream
- 60ml/1/4 cup vegetable oil
- 60g/1/4 cup baby spinach leaves
- 60ml/1/4 cup tomato puree
- 10g/2 teaspoons garam masala spice blend
- 2.5g/1/2 teaspoon ground cumin
- 2.5ml/1/2 teaspoon lemon juice
- 2.5ml/1/2 teaspoon sambal oelek chili paste
- Salt, to taste
- 1 vegetable bouillon cube, approximately 2.2g
1. Heat 30-45ml (2-3 tablespoons) of oil in a large pot over medium heat, approximately 165°C (325°F).
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add 1 teaspoon of garam masala, 0.5 teaspoons of cumin, and 0.5 teaspoons of chili paste, and cook for another minute.
4. Add the chopped potatoes, 1 liter (4 cups) of water, and the vegetable bouillon cube to the pot.
5. Bring to a boil, then reduce the heat to low, approximately 135°C (275°F), cover, and simmer for about 20 minutes, or until the potatoes are tender.
6. Use an immersion blender or a regular blender to puree the soup until smooth.
7. Stir in 120ml (1/2 cup) of heavy cream, 30ml (2 tablespoons) of tomato puree, and 15ml (1 tablespoon) of lemon juice.
8. Season with salt to taste.
9. Just before serving, stir in a handful of baby spinach leaves and cook until wilted.
10. Serve the soup hot, approximately 71°C (160°F), with warm naan bread on the side.
- immersion blender
- large pot
- vegetable peeler
- chopping board
- knife
- measuring cups and spoons
- wooden spoon
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