Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Olive oil
  • 20 grams (about 1.5 T) Butter
  • 2 Onions finely sliced
  • 2 cloves Fresh garlic, peeled finely sliced
  • 1/2 teaspoon Ground turmeric powder
  • 1/2 teaspoon Fenugreek seeds lightly crushed
  • 1 teaspoon Black pepper freshly ground
  • 250 grams (about .5 lbs) Potatoes peeled & cubed
  • 1.25 litres (5.25 cups) Chicken Stock
  • few sprigs Thyme freshly grated
  • 1 bay leaf
  • 1 Orange
  • Fresh parsley for garnish

Instruction

  • Heat the oil and butter in a large saucepan over low heat. Add the onion and garlic and fry gently until soft and translucent. Stir in the spices and cook for a few more minutes. Add the potato and cook for a minute, stirring to coat well with the onion mixture. Add the chicken stock and herbs. Peel a long strip off the orange and try to have as little white pith as possible. The strip should be around 10-15cm (4-6 inches) long. Add this to the soup. Add salt to taste and gently simmer for 30 minutes or until potatoes are tender. Add juice of 1/2 the orange. Adjust the seasoning to taste. Decorate with some fresh parsley, mint or coriander and serve hot. You can also add a poached egg on top just before serving to make it more a more substantial meal.