Punjabi-style Aloo Soup

Ingredients

In this Punjabi adaptation of the German Kartoffelsuppe, we infuse the soup with Punjabi flavors and spices. The original German soup is typically made with leeks, potatoes, and cream, while the Punjabi version incorporates a variety of aromatic spices like cumin, coriander, and garam masala. The Punjabi Aloo Soup also includes the use of fresh herbs like cilantro, which adds a distinct flavor to the dish. We alse have the original recipe for Kartoffelsuppe, so you can check it out.

• 4 medium potatoes, peeled and diced (500g) 4 medium potatoes, peeled and diced (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt to taste Salt to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and green chilies. Sauté for a minute.
4. 4.
   Add diced potatoes, ground coriander, turmeric powder, and garam masala. Mix well to coat the potatoes with spices.
5. 5.
   Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
6. 6.
   Using an immersion blender or a potato masher, partially blend the soup to thicken it while still leaving some chunks of potatoes.
7. 7.
   Stir in the heavy cream and season with salt to taste. Simmer for an additional 5 minutes.
8. 8.
   Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Cumin seeds — Toasting the cumin seeds before adding them to the soup will enhance their flavor.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to incorporate it seamlessly into the soup.
• Green chilies — Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder heat.
• Vegetable broth — Use a good quality vegetable broth or make your own for the most flavorful soup.

Tips & Tricks

• For a creamier texture, blend the soup completely using a blender instead of partially blending it.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Serve the soup with a side of warm naan bread or roti for a complete Punjabi meal.
• Customize the spice level by adjusting the amount of green chilies or adding a pinch of red chili powder.
• Garnish the soup with a dollop of yogurt for a tangy twist.

Serving advice

Serve the Punjabi Aloo Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and color. Accompany the soup with warm naan bread or roti for a complete and satisfying meal.

Presentation advice

Present the Punjabi Aloo Soup in a rustic-style bowl, showcasing the vibrant orange color of the soup. Place a sprig of fresh cilantro on top as a garnish. Serve the soup alongside a stack of warm naan bread or roti for an authentic Punjabi touch.