Imed Shili This Bombay Potato Soup recipe is made with tender potatoes, aromatic spices, tomatoes, and vegetable stock. This hearty Bombay Potato Soup recipe creates a comforting dish that takes about 30 minutes to prepare and can serve up to 4 people.
Bombay Potato Soup Recipe Ingredients
- 1 tbsp oil
- 1 medium onion, chopped
- 2-3 tbsp medium curry powder
- 1 tsp ground turmeric
- 700g potatoes, diced
- 400g chopped tomatoes
- 2 tbsp tomato puree
- 700ml vegetable stock
Bombay Potato Soup Recipe Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Stir in the curry powder and ground turmeric, coating the onions. Cook for 1 minute to toast the spices.
- Deglaze the pot by adding 1-2 tbsp of hot water or vegetable stock, scraping up any browned bits from the bottom to create a curry paste.
- Add the diced potatoes to the pot, stirring well to coat them in the onion-spice mixture.
- Pour in the chopped tomatoes, tomato puree, and vegetable stock. Stir to combine thoroughly, ensuring nothing sticks to the bottom of the pot.
- Bring the soup to a boil, then reduce the heat to simmer. Cook uncovered for 20-25 minutes, or until the potatoes are tender and the flavors have melded.
- Adjust the seasoning with salt and pepper if needed. Serve the soup chunky or blend until smooth, as desired.
Recipe Tips
- Toast the Spices: Toasting the curry powder and ground turmeric in the oil with the onions enhances their flavor and aroma, making the soup more fragrant and flavorful.
- Use Fresh Spices: Using fresh curry powder and ground turmeric (if possible) can impart a more vibrant flavor compared to older or pre-ground spices.
- Adjust Seasoning Gradually: Start with a smaller amount of curry powder and turmeric, then taste and adjust as needed. This allows you to tailor the soup’s spiciness to your preference.
How To Store Bombay Potato Soup Recipe
Refrigerate: Allow the Bombay Potato Soup to cool completely. Transfer it to an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Let it cool completely before transferring it to freezer-safe containers or bags. Ensure it’s tightly sealed to prevent freezer burn. The Bombay Potato Soup can be frozen for up to 2 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
How To Reheat Leftover Bombay Potato Soup Recipe
On the Stovetop: Transfer the leftover Bombay Potato Soup to a saucepan. Heat over medium heat, stirring occasionally, until it is heated through.
In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
What To Serve Bombay Potato Soup Recipe
Bombay Potato Soup pairs well with crusty bread, garlic naan, a fresh green salad, and steamed basmati rice. It also can be served alongside yogurt raita, mango chutney, cucumber slices, and papadums for better savoring of the meal.
Frequently Asked Questions
Can I adjust the spice level of the soup?
Yes, you can adjust the amount of curry powder and ground turmeric to suit your taste preferences. Start with less if you prefer a milder flavor and add more gradually.
Can I use different types of potatoes?
Yes, you can use different varieties of potatoes. Yukon Gold or red potatoes work well in this soup, but adjust cooking times as needed based on the potato variety used.
How do I make the soup smoother or chunkier?
To make a smoother soup, use an immersion blender to blend a portion of the soup until desired consistency is reached. For a chunkier texture, simply mash some of the potatoes with a fork before serving.
Try more recipes:
Bombay Potato Soup Recipe
Description
This Bombay Potato Soup recipe is made with tender potatoes, aromatic spices, tomatoes, and vegetable stock. This hearty Bombay Potato Soup recipe creates a comforting dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Stir in the curry powder and ground turmeric, coating the onions. Cook for 1 minute to toast the spices.
- Deglaze the pot by adding 1-2 tbsp of hot water or vegetable stock, scraping up any browned bits from the bottom to create a curry paste.
- Add the diced potatoes to the pot, stirring well to coat them in the onion-spice mixture.
- Pour in the chopped tomatoes, tomato puree, and vegetable stock. Stir to combine thoroughly, ensuring nothing sticks to the bottom of the pot.
- Bring the soup to a boil, then reduce the heat to simmer. Cook uncovered for 20-25 minutes, or until the potatoes are tender and the flavors have melded.
- Adjust the seasoning with salt and pepper if needed. Serve the soup chunky or blend until smooth, as desired.
Serving Size 4
Servings 4
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 800mg34%
- Total Carbohydrate 45g15%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
