Crafts and Life

Ingredients

• 2
  tbsp
  sunflower or groundnut
  oil
• knob of
  butter
• 1
  large
  
  onion
  
• 1
  tbsp
  medium
  curry powder
• 2
  large
  baking potatoes
  , cut into roughly 1cm cubes
• 500ml
  milk
• 1
  vegetable stock
  cube
• 1 – 2 tsp
  mango chutney
  (optional)
• 1
  tbsp
  coriander
  leaves (optional)

1. Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium
   heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
2. Pour the milk and 500ml water over the potatoes, then sprinkle in the
   vegetable stock cube. Bring to a simmer and cook for
   15-20 mins until the potatoes are completely tender. Season with a pinch
   of salt and blitz in a blender until smooth. For a slightly sweet
   touch, add the mango chutney, a teaspoon at a time to suit your taste,
   liquidising until smooth. Divide the soup into bowls, finishing with the
   coriander leaves if you have them.