Author Notes
This twist on a potato soup is a great recipe to serve people who profess to hate summer squash. It's a great way to get in your vegetables for those who are a bit...veggie disinclined, shall we say? Despite having 'curried' in the name, this soup is not spicy, but could benefit from a pinch of hot chili powder or a dash of hot sauce, right at the end. - Jeters —Jeters
Test Kitchen Notes
This is a very flavorful soup- I love the potato and zucchini combination and the Indian spices add a wonderful touch. Mine came out pretty thick, so I thinned it with a little additional chicken stock and added some plain yogurt when I blended it up. The soup was a big hit with my whole family. As Jeters mentions, it does benefit from adding a little spice at the end- I embellished my portion with a pinch of ground chipotle, but might also try adding a chile pepper or two with the dried spices next time.
—The Editors
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Ingredients
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3-4
russet potatoes peeled and diced
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4
zucchini or summer squash, peeled and cut into 1/2 inch pieces
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1
yellow onion, diced
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1 tablespoon
minced garlic
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1/3 teaspoon
ground tumeric
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1/3 teaspoon
garam masala
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1/3 teaspoon
ground ginger
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1/3 teaspoon
ground coriander
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1/3 teaspoon
ground cumin
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1/3 teaspoon
chili powder (optional)
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large pinches
dried fenugreek leaves, stems picked out
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large pinches
dried parsley
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3 cups
chicken stock
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vegetable oil
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extra virgin olive oil
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apple cider vinegar
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salt, pepper, and tabasco to taste
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3/4 cup
milk
Directions
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In a heavy skillet, heat oil, bacon fat, butter, schmaltz, whatever tickles your fancy. (I used chicken drippings and extra virgin olive oil)
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Add the onions and saute over medium heat until golden, with a pinch of kosher salt and a few grinds of pepper.
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A few minutes into the cooking process, add the garlic. stir frequently to assure nothing burns.
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In the stockpot, heat two tablespoons of vegetable oil on medium heat.
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Once the oil is bubbling, add the spice mix and let them bloom in the hot oil, stirring constantly so that they don’t burn.
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After a minute, add the diced potatoes to the spice oil and saute – try to get a nice browning on the potatoes if you can- its okay if some pieces stick to the bottom of the pot.
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Once the onions are soft, add them to the potato spice mixture.
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Place the zucchini/squash slices in the skillet, stirring them around and scraping up any burned on goodness left by the onions and fat. If you need some extra liquid to accomplish this, a splash of chicken stock will help. Cook two minutes.
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Add the squash to the stock pot, stir well, and add enough chicken broth to cover the vegetables.
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Scrape the bottom of the stockpot with a spatula to free anything that burned on during the cooking process.
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Add the fenugreek leaves and parsley.
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Turn heat to medium low. Cover and cook until the potatoes are soft, about 20 minutes.
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When the potatoes break apart easily with your spoon, turn the heat to low. You can puree the soup with a hand blender or in a cuisinart (please be careful!) or do what I did and just have at it with a potato masher.
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Drizzle in the milk and stir.
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Season to taste. Salt and Pepper for sure, plus a splash of cider vinegar and a few shakes of Tabasco to brighten flavors.
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