I love myself a nice bowl of hot soup. I haven’t made much soup over the summer, but now that Autumn is heading our way I think we’ll be having soup again more often.
- 2 tablespoons vegetable oil
- 2 cloves crushed garlic
- 2 large or 4 medium potatoes, peeled and cubed
- 1.5 litres vegetable stock
- 500g frozen spinach
- 2 tablespoons cream cheese
- 1-2 teaspoons madras curry powder (depending how spicy you like it)
- salt and pepper to season
- Heat the vegetable oil in a deep saucepan and fry the garlic and potatoes for a couple of minutes on a medium heat. Careful not to let the garlic burn.
- Add the vegetable stock and the frozen spinach. Your potatoes should be fully covered. If they are not, add a little extra water.
- Continue cooking on a medium heat until the potatoes are soft enough that they give way if you press them with a fork against the side of the saucepan. Your spinach should have thawed out by now too.
- Take the saucepan off the heat and use a hand blender to puree everything.
- Put the soup back on a medium heat and stir in the cream cheese until it dissolves.
- Season with the madras curry powder, salt and pepper. I tend to add in just a little bit of curry powder first, about half a teaspoon, take a portion or two of soup aside for the boy, then add in some more curry powder for the grown ups.