Time 40m Number Of Ingredients 9 Steps:
Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins. Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
In a saucepan, fry potatoes in oil until golden brown. Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.
Time 1h10m Yield 5 Number Of Ingredients 8 Steps:
Place a large pot over a medium-high heat. Add the beef and onion and cook for about 5 minutes, until the beef is browned and the onion is translucent. Drain off the excess fat. Add the tomato sauce, hot sauce, water, pepper, potatoes and seasoning to the skillet. Bring the mixture to a boil. Lower the heat and simmer for one hour or until the potatoes have softened and the soup thickened.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Time 45m Yield Serves 6 Number Of Ingredients 10 Steps:
Heat the oil in a large saucepan or casserole pan. Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened. Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute. Pour in the vegetable stock. Bring up to the boil and then simmer for 20 minutes until the veg is tender. Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick. Taste and season as required with salt and pepper. Serve with crusty bread and a twist of black pepper.
Time 1h45m Yield 12 cups, 8 serving(s) Number Of Ingredients 9 Steps:
Brown beef and onion well, drain off excess grease. Add remaining ingredients. Bring to a boil, then simmer for about 1 hour or until potatoes are cooked. NOTE: Freezes well.
Time 1h30m Yield 8 servings (2 quarts). Number Of Ingredients 8 Steps:
In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Number Of Ingredients 14 Steps:
Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine. Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat. Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.
Time 30m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more. Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like. Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat. Make the tarka: Heat ghee in a small skillet over medium, but don’t let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in. Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.
Time 26m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
