Its that time of the year again when we turn to soups and consider them real food! Just kidding, the rains are playing hide and seek with us Hyderabadis, but I do make a lot of soups to ensure dinner is not such a huge carb fest. I wanted to make a sweet potato soup, but when I turned to the few I believe were living in the vegetable tray in the kitchen, they had already been deceased a few days ago. Not to be deterred, I used a couple of regular potatoes and made this creamy filling soup to go with the freshly baked cornbread.
Potato Basil Soup
(Makes 3 servings – Time Taken 20 minutes)
2 medium potatoes, peeled and cubed
1 small onion, chopped
4 cups of water + stock cube or 4 cups of stock (who am I kidding, I never have stock at home!)
1 small knob of ginger crushed or 1 teaspoon grated ginger
1/4 cup of milk
salt and pepper to taste
1/4 teaspoon sugar
a few sprigs of fresh basil or 1/2 teaspoon dried basil
a teaspoon of olive oil
In a pan (i used a pressure cooker), heat the oil, add the onions and potatoes and saute for a minute till the onions change colour. Add the ginger and saute for a few seconds.
Add the water + stock cube or stock, half the basil and cover and cook till the potatoes are fully cooked. If doing this in the pressure cooker, 2-3 whistles is good enough.
When cool enough to handle, add the cooked mixture along with the milk into a blender jar / liquidiser and blend for a few minutes till everything is smooth and creamy.
Turn the soup back into the pot, add the salt, pepper and sugar and heat through. Garnish with the remaining fresh / dried basil and serve with crusty bread. I served this with corn bread and it was delicious.