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  • Total Time:
  • Prep Time: 10 min
  • Cook Time: 30 min

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Ingredients

For 6 Servings

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Directions

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  • 1 Warm the oil and butter together in a saucepan and add the chopped onion.
  • 2 Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
  • 3 Add the potato and continue to cook for a further 5-10 minutes
  • 4 Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
  • 5 Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
  • 6 Season with a pinch of salt and blitz in a blender until smooth.
  • 7 For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
  • 8 Divide the soup into bowls, finishing with the cilantro leaves if you have them.

Directions

View All Steps
1. Warm the oil and butter together in a saucepan and add the chopped onion.
2. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
3. Add the potato and continue to cook for a further 5-10 minutes
4. Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
5. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
6. Season with a pinch of salt and blitz in a blender until smooth.
7. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
8. Divide the soup into bowls, finishing with the cilantro leaves if you have them.
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