This is one of my go-to recipes, a whatever-happens-to-be-in-the-cupboard special. I sometimes add a chopped chilli to the onion, and some coriander from my window ledge herb box, but I have given the basic recipe below – feel free to customize it as you wish. when it comes to my lunch, I can be an impatient oik so I tend to chop the tinned potatoes into small cubes. It makes no difference to the final product, just means that they cook quicker. I like to serve this soup with pitta bread.
Serves 2 (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)
a splash of oil
a few generous pinches of ground cumin or turmeric (whichever you have available)
1 x 500g tin of potatoes (approximate drained weight)
1 chicken stock cube, dissolved in 200ml boiling water
150ml natural yoghurt
Peel and chop the onion and put into a saucepan with the oil and cumin. Cook on a low heat for around 10 minutes to soften the onions into a spicy sweetness.
Drain the tinned potatoes, cut into small cubes and tip into the saucepan. Pour in the stock and simmer for 10 minutes, or until the potatoes are very soft.
Tip everything into a blender along with the yoghurt and blitz until smooth and creamy. Add more water if necessary – I find different tins of potatoes come up differently.
Serve and enjoy!
Tips: I sometimes like to add spinach to this soup and a tiny dab of mustard, to make it a bit more exciting. If there are any Spiced Spinach Potatoes left over (see Saag Aloo recipe), this is a brilliant use for them. Just add in place of the tinned potatoes.
‘Simple Spiced Potato Soup’ recipe from A Girl Called Jack.
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All text copyright Jack Monroe.
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