Cumin Spiced Potato And Leek Soup Recipe
Cumin Spiced Potato And Leek Soup Recipe is delicious and satisfying soup perfect to warm you up on a cold winter day. Serve with garlic bread and enjoy.
Cumin Spiced Potato And Leek Recipe is loosely based on Julia Child’s original recipe Cream Of Leek And Potato soup and has just 5 ingredient. I made the soup more flavorful by adding cumin to the soup. The cumin powder and chilli flakes are added like a tadka on the Potato and leek soup giving it interesting flavour and an Indian touch.
Cumin also helps in aiding digestion, so it’s a win-win altogether. Adding red chilli flakes is totally optional though, and same is the use of extra olive oil for the final touch. If you like potato soup then you should give this recipe a try.
Serve Cumin Spiced Potato And Leek Soup with slices of cheese garlic bread and Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) for a complete meal.
You can also try other soup recipes which can be served as an appetiser for a special dinner.
10 M
60 M
70 M
4 Servings
Ingredients
- 4 cups Potatoes (Aloo) , roughly chopped
- 2 cups Leek , sliced and chopped
- 2 Onions , roughly chopped
- 3 cups Vegetable stock
- Water , as required
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Red Chilli flakes
- Extra Virgin Olive Oil , for cooking
- Salt , as per taste
How to make Cumin Spiced Potato And Leek Soup Recipe
To begin making the Cumin Spiced Potato And Leek Soup, we have to wash all the vegetables required to make the soup. After cleaning the vegetables it is important to chop out the green ends and the roots of the leeks.
Slice the leeks and then chop them roughly to break them up a little.
Peel the potatoes and cut them into about 1/2 inch chunks, chop onions finely and set aside.
Now place a medium sized soup pot and heat olive oil. Add chopped leeks and finely chopped onions to the pot and saute them until soft.
Once done add chopped potatoes and cook it for about 10 minutes on medium heat by covering the pot.
After the leeks and potatoes are softened add 3 cups of vegetable stock with 3 cups of water and salt to taste. Now let it cook for about 30 minutes until the potatoes are completely boiled and the soup starts to smell delicious.
Take an immersion blender or you can use your normal blender to blend the soup. Blend the soup in batches until you feel it is creamy and has uniform texture to it.
Pour Potato And Leek Soup into the serving bowl.
Now for the Cumin Spice, take a small pan and heat 1 teaspoon of olive oil and add red chilli flakes and cumin powder. Allow the spice to sizzle for just 10 – 15 seconds and don’t let them to burn. Sizzle this “tadka” over the soup in the bowl itself and serve.
Serve Cumin Spiced Potato And Leek Soup with slices of cheese garlic bread and Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) for a complete meal.
