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Indian Potato Vegetable Soup
3 medium potatoes, boiled cut into
3/4 in cubes
1 tablespoon peanut or sesame oil
1 large carrot, peeled and sliced thin
2 cups cauliflower or broccoli florets
1 quart chicken broth (4 cups)
Dash ground red pepper flakes
1/2 teaspoon ground cumin
1/3 teaspoon ground turmeric |
1 1/2 teaspoons ground coriander
1/4 cup chopped cilantro
1 bunch snipped chives
Snipped fresh herbs on hand
2 cups low fat milk
1 cup instant mashed potato flakes
2 green onions, chopped
6 ounces diced turkey or ham |
Heat oil in a large stock pot. Sauté carrots and
cauliflower or broccoli 5 minutes. Add chicken broth, red pepper, cumin,
turmeric, coriander, chives and other herbs. Stir. Add milk.
Bring almost to a boil. Sprinkle potato flakes over soup
while stirring. Add potato cubes, green onions and turkey or ham. Cook
over medium heat 15 minutes, stirring frequently.
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