Potato Basil Soup

Potato Basil Soup

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.

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