SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
SPICY POTATO SOUP I
This savory soup will warm you on the coldest day, and can help you chase away head colds.
Provided by Felicia Martinez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, fry potatoes in oil until golden brown.
- Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 67.6 g, Fat 5 g, Fiber 9.3 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 24.3 mg, Sugar 4.5 g
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion.
- Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
- Add the potato and continue to cook for a further 5-10 minutes
- Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
- Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
- Season with a pinch of salt and blitz in a blender until smooth.
- For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
- Divide the soup into bowls, finishing with the cilantro leaves if you have them.
Nutrition Facts : Calories 249.6, Fat 14.5, SaturatedFat 5.5, Cholesterol 24.7, Sodium 87.5, Carbohydrate 25.4, Fiber 2.4, Sugar 2.3, Protein 6
SPICY FISH AND POTATO SOUP
Liven up the flavors of this brothy, warming fish soup by adding fiery scotch bonnet, an integral ingredient in many Caribbean and African dishes.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
- Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.
Nutrition Facts : Calories 440, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 113 milligrams, Sodium 775 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 39 grams, Sugar 4 grams
NUTTY SWEET POTATO SOUP
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 290, Fat 18 grams, SaturatedFat 3.5 grams, Sodium 260 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 14 grams
SPICY POTATO SOUP
My husband loves spicy food, and the hotter the better. This is a soup we can both enjoy without being too hot.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven or large kettle, brown ground beef.
- Drain.
- Add potatoes, onion and tomato sauce.
- Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
- Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 273.1, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 1445.6, Carbohydrate 25.1, Fiber 4.3, Sugar 6.1, Protein 17.8
INDIAN SPICED SWEET POTATO SOUP
Make and share this Indian Spiced Sweet Potato Soup recipe from Food.com.
Provided by saptekars
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
- Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
- Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.
Nutrition Facts : Calories 548.8, Fat 27.8, SaturatedFat 17, Sodium 140.1, Carbohydrate 65.3, Fiber 15.4, Sugar 17, Protein 15.2
SPICY POTATO SOUP
This is another recipe that I found while browsing through some magazines. Although when I made it I cut back on the heat by reducing the amount of pepper sauce that I use. I would suggest you start with just a small amount of hot pepper sauce and gradually add more until you get the heat where you want it. What's great about...
Provided by Tammy Raynes
Categories Beef Soups
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce.
- 2. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or casserole pan.
- Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- Pour in the vegetable stock.
- Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper.
- Serve with crusty bread and a twist of black pepper.
SPICY POTATO SOUP
Steps:
- In a skillet put in enough oil to coat bottom of pan. Peel and dice potato, add to skillet and fry for 5 minutes. Add onion and jalapeno. Cook 3 more minutes.
- Add water, salt, pepper, and garlic powder. Cook till tender.
- Turn off burner. Add cheese and tomatoes. Let the cheese melt. Soup will thicken as it cools.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
SPICY PERUVIAN POTATO SOUP
This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it's also satisfying served as a dinner meal.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 472mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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