Indian Potato and Pea Vegetarian Soup Recipe

Stored in the fridge in an airtight container it will keep for 2-3 days.

Ingredients

• 2 tbsp vegetable oil
• 1 cup mealy potatoes, diced
• 2 garlic cloves, crushed
• 1 large onion, chopped
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3¾ cups vegetable stock
• 1 red chilli, chopped
• 1 cup frozen peas
• 4 tbsp unsweetened yogurt
• Salt and pepper to taste
• Chopped fresh cilantro, to garnish

1. In a large saucepan, heat the vegetable oil. Once heated, add the diced potatoes, garlic and onion and constantly stir for about 5 minutes letting it sauté gently.
2. Still stirring, add in the garam masala, coriander and cumin and cook for 1 minute. Mix in the vegetable stock and chopped red chilli; bring to a boil.
3. Once boiling, reduce to low heat and allow soup to simmer with the lid on until the potatoes begin to break down, which should take around 20 minutes.
4. Add the peas and allow to cook for another 5 minutes. Mix in yogurt and salt and pepper. Stir well.
5. Divide into separate soup bowls and sprinkle cilantro on top. Serve.

Serves 4

Chinese Tofu and Vegetable Soup

This soup is great for people who have very little time to cook. You basically just put everything into a pot and in a few minutes it’s ready!

Ingredients

• 4 ounces soft tofu
• 2 vegetable bouillon cubes
• 1 15-ounce can cut baby corn, with liquid
• ½ medium red bell pepper, cut into short narrow strips
• 1 cup snow peas, cut in half
• A good handful of fresh spinach, rinsed and stems removed
• Fresh ground pepper to taste

1. Slice tofu into strips and dab with a paper towel. After extra moisture is taken away cut strips into small dices. In a small soup pot, pour in 5 cups of water and combine with the tofu, bouillon cubes, baby corn, bell pepper, snow peas. Bring to a gentle simmer on medium heat, then cover and allow to simmer for 5 minutes.
2. Meanwhile, chop spinach finely and add to the soup. Let greens simmer until wilted which should take about 2 minutes and season with pepper to taste. Serve immediately.

Serves 4-6