Bombay Potato Soup

Name: Bombay Potato Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 - 8 serving(s)
Ingredients: 4 baking potatoes, peeled and finely diced; 1 tbsp. oil; 1 onion, finely diced; 1 thumb-sized piece ginger, grated; 1 tsp. ground turmeric; 1 tsp. black or brown mustard seeds; 2 garlic cloves, grated; 1 tbsp. tomato puree; 1 L vegetable stock; 1 tbsp. garam masala; 1 tomato, finely diced; Small handful coriander, finely chopped

By Chloe MorganPublished: Apr 4, 2023

potato soup in a bowl topped with coriander

Daniel Harding

One of our fave soups to make is potato soup, and our Bombay potato-inspired version is seriously fragrant and flavourful. It takes only 15 mins to cook, and is the perfect lunch or warming dinner with warm, fluffy naan bread.

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Yields:: 6 - 8 serving(s)
Prep Time:: 20 mins
Cook Time:: 15 mins
Total Time:: 35 mins

Ingredients

4
baking potatoes, peeled and finely diced
1 tbsp.
oil
1
onion, finely diced
1
thumb-sized piece ginger, grated
1 tsp.
ground turmeric
1 tsp.
black or brown mustard seeds
2
garlic cloves, grated
1 tbsp.
tomato puree
1 l
vegetable stock
1 tbsp.
garam masala
1
tomato, finely diced
Small handful coriander, finely chopped

Directions

1. Step 1In a frying pan over medium heat, add oil. Fry onions, ginger, turmeric and mustard seeds until onions are soft, around 10mins.
2. Step 2Add garlic and tomato puree, and cook for a further 2-3mins.
3. Step 3Increase heat to high, add your potatoes and fry to develop some colour on the bottom of the pan, around 2-3mins.
4. Step 4Add the stock and boil for 10mins, until the potatoes are soft.
5. Step 5Blitz with an immersion hand blender, leaving some remaining chunks of potato, turn off the heat, sprinkle with garam masala, put the lid on and leave for 3mins
6. Step 6Spoon into bowls, top with diced tomato and coriander. Serve with naan.