North East Indian Style Potato Soup

Ingredients

In this adaptation, the Czech Bramboračka is transformed into a North East Indian style potato soup by incorporating traditional Indian spices and flavors. The original soup is typically made with potatoes, onions, and garlic, while the North East Indian version adds a variety of spices like turmeric, cumin, and coriander, as well as tamarind pulp for a tangy kick. The result is a fusion of Czech and Indian cuisines, creating a unique and delicious dish. We alse have the original recipe for Bramboračka, so you can check it out.

• 4 large potatoes, peeled and diced (800g) 4 large potatoes, peeled and diced (800g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle turmeric, cumin, and coriander powder over the potatoes, and mix well to coat them evenly.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Stir in the tamarind pulp and coconut milk, and simmer for an additional 5 minutes.
7. 7.
   Season with salt to taste.
8. 8.
   Ladle the soup into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Tamarind pulp — Soak the tamarind pulp in warm water for a few minutes before using to soften it and make it easier to incorporate into the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red chili powder or finely chopped green chilies.
• Adjust the consistency of the soup by adding more vegetable broth or coconut milk, depending on your preference.
• Serve the soup with a side of warm naan bread or steamed rice for a complete meal.

Serving advice

Serve the North East Indian Style Potato Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with warm naan bread or steamed rice for a satisfying and wholesome meal.

Presentation advice

Present the North East Indian Style Potato Soup in elegant soup bowls, garnished with a sprig of fresh cilantro on top. Serve it alongside a basket of warm naan bread or a bowl of steamed rice to enhance the visual appeal and create an inviting presentation.