If, like me, you seem to end up with a half bag of dodgy looking spuds at the end of any given week, you might want to check out this simple, tasty tattie soup.
This recipe was basically invented when I had lots of random stuff in my cupboard, which I decided to combine and ended up turning out really well. Who knew? Now it’s one of my favourite go-to recipes and takes 5 mins to prepare and 20 mins on the stove.
Ingredients: (obvs, you can change up what you want)
Potatoes (any variety)
2 cloves of garlic
Pinch of salt
Teaspoon of chicken powder (or stock cube)
Dash of dried chill, or fresh – whatever you have around
Two teaspoons of dried Cumin powder.
1 large onion
I never cook with oil, so I don’t sweat the onion. I generally just chop everything up (I blitz it with my immersion blender once it’s done so the sizes don’t matter), throw everything in a large soup pot and cover with water.
I start with the onion and potato simply because they take the longest to cook, but as long as my garlic and chilli are in there fairly close to the beginning, I can’t say I’ve ever noticed a difference. While the veg is happily bubbling away, I chuck in some chicken powder, salt and lots of cumin.
I like e
verything my soup to be pretty spicy, but I will leave out some of the cumin if I know Les is eating it as he doesn’t appreciate it quite so much. If I’m mad at him, I put in more. JK.
I like the soup nice and thick, so I tend to just cover with ingredients with water and no more. If you like yours a bit thinner, simply add more liquid.
Potatoes aren’t always the most flavourful of ingredients, hence the reason for the chill and cumin. However, this is just a personal choice. It also tastes great with some leftover cooked chicken and/or shredded cheddar.
This recipe is a great way to use up potatoes that might otherwise be the thrown on the compost heap and I always have the other items on hand. Plus: there are no crazy ingredients in it, like courgette flowers or the tears of an albino albatross, so it’s simple and straightforward For the most part, you can leave it on the cooker and go off and do something else. Who doesn’t love a bit of lazy cooking?
Don’t forget about it, though. It’s not quite as tasty when it has that burnt taste.