This easy curry soup is delicious served with mango chutney – and you can freeze it for up to 3 months, too
Skill level: Easy peasy
- 2 tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 2-3 level tbsp Tikka Masala curry paste
- 750g (1½lb) potatoes, eg, Maris Piper, peeled and cubed
- 600ml (1 pint) milk
- 1 vegetable stock cube
- Salt and black pepper
- Mango chutney and chopped coriander, to serve
- Heat the oil in a large saucepan and add the onion. Cook the onion over a medium heat for 5-7 minutes, or until it?s softened. Add the Tikka paste and cook for a further 1-2 minutes. Add the potatoes to the pan and stir to coat them in the curry paste, then pour in the milk and add the stock cube. Pour 600ml (1 pint) water into the pan and bring the mixture to the boil. Cover the pan and then reduce the heat and simmer the soup for 20-30 minutes, or until the potatoes are tender.
- Remove the pan from the heat and then purée the soup in a blender or food processor. Add seasoning to taste. If the soup is too thick, add a little more water.
- Reheat the soup, if necessary, before serving. Pour the soup into serving bowls and then spoon a little mango chutney on to each bowl, and scatter over some chopped coriander.
Top tip: To freeze the soup: Pack cold soup into suitable containers and freeze for up to3 months. Allow the soup to defrost.Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.