Ingredients

The following ingredients have 4 Servings
  • 3-4 russet potatoes peeled and diced
  • 4 zucchini or summer squash, peeled and cut into 1/2 inch pieces
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/3 teaspoon ground tumeric
  • 1/3 teaspoon garam masala
  • 1/3 teaspoon ground ginger
  • 1/3 teaspoon ground coriander
  • 1/3 teaspoon ground cumin
  • 1/3 teaspoon chili powder (optional)
  • large pinches dried fenugreek leaves, stems picked out
  • large pinches dried parsley
  • 3 cups chicken stock
  • vegetable oil
  • extra virgin olive oil
  • apple cider vinegar
  • salt, pepper, and tabasco to taste
  • 3/4 cup milk

Instruction

  • In a heavy skillet, heat oil, bacon fat, butter, schmaltz, whatever tickles your fancy. (I used chicken drippings and extra virgin olive oil)
  • Add the onions and saute over medium heat until golden, with a pinch of kosher salt and a few grinds of pepper.
  • A few minutes into the cooking process, add the garlic. stir frequently to assure nothing burns.
  • In the stockpot, heat two tablespoons of vegetable oil on medium heat.
  • 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.
  • 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.
  • Once the onions are soft, add them to the potato spice mixture.
  • 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.
  • Add the squash to the stock pot, stir well, and add enough chicken broth to cover the vegetables.
  • Scrape the bottom of the stockpot with a spatula to free anything that burned on during the cooking process.
  • Add the fenugreek leaves and parsley.
  • Turn heat to medium low. Cover and cook until the potatoes are soft, about 20 minutes.
  • 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.
  • Drizzle in the milk and stir.
  • Season to taste. Salt and Pepper for sure, plus a splash of cider vinegar and a few shakes of Tabasco to brighten flavors.