Potato and Spring Onion Soup
by Tarla Dalal
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This soup has a slightly oriental feel about it, perhaps because of the choice of veggies like mushroom and spring onions, and flavourings like soy sauce and seasoning cubes. It is also quite filling, as potatoes are quite starchy and give the soup a sumptuous texture. Cook in a closed vessel to retain the colour, flavour and aroma of the vegetables.
- Boil 4 cups of water with the seasoning cube, potatoes and carrot and then simmer for 5 to 7 minutes until the vegetables are soft.
- Mix the cornflour in a little water and add to the soup. Simmer for a few minutes.
- Add the spring onions, chinese mushrooms, chilli powder, sugar, soya sauce, lemon juice, chillies, basil leaves, pepper and salt and simmer for a few minutes.
- Serve hot and garnished with coriander.
- This soup should be ideally cooked in a vessel with a lid on since that helps to draw out the flavours from the vegetables.
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