You might have tried chicken, mutton, beef, and trotters broth soups before, but now enjoy a delightful potato soup at home during the cold winter.
Ingredients.
Potatoes.
4 Peeled medium-sized and diced into small cubes
- Vegetable broth: 3 ¾ cups
- Vegetables of choice: Cauliflower, carrots, zucchini, bottle gourd, beans, etc. (mix them or use one or two varieties); cook with salt and black pepper
- Milk: 1 cup
- Oil: 2 tablespoons
- Additional potato: 1, peeled, grated, and deep-fried
- Onion: 1, finely chopped
- Garlic: 2 cloves, finely chopped
- Curry powder: 1 ½ teaspoons
- Fresh mint: A small amount, finely chopped
- Salt: To taste
Instructions:
- Heat oil in a pot and sauté the onion and garlic until soft but not golden.
- Potato cubes, curry powder add salt, and vegetable broth.
- Bring to Mixture to a boil, then let it simmer for 20-22 minutes or until the potatoes are tender.
- Cover Mint Milk add and let it cook on low heat for 3-5 minutes. Remove from heat.
- Mixture allow the to cool slightly, then blend it into a smooth soup using a blender.
- Reheat before serving, garnish with deep-fried grated potato and chopped green onions, and serve hot.
Enjoy your comforting, homemade potato soup.
