Cumin Spiced Potato and Leek Soup Recipe
This Cumin Spiced Potato and Leek Soup offers a delightful twist on the classic Cream of Leek and Potato Soup, originally popularized by Julia Child. With a touch of cumin and red chili flakes, this recipe adds a subtle Indian flair while retaining its creamy, comforting essence. The combination of earthy potatoes, savory leeks, and aromatic spices makes this dish perfect for a cozy side or a light meal. With just five core ingredients, this soup is simple to prepare but rich in flavor, bringing out the warmth of cumin in a delightful and unique way. Serve it with a side of garlic bread or pasta for a complete and satisfying meal.
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), roughly chopped | 4 cups |
| Leek, sliced and chopped | 2 cups |
| Onions, roughly chopped | 2 onions |
| Vegetable stock | 3 cups |
| Water | As required |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red chili flakes | 1/2 teaspoon |
| Extra virgin olive oil | For cooking |
| Salt | As per taste |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Serves: 4
Instructions
-
Prepare the Vegetables:
- Begin by washing all the vegetables thoroughly. Clean the leeks by removing the green ends and the root ends, then slice them and roughly chop them into smaller pieces.
- Peel the potatoes and cut them into approximately 1/2-inch chunks.
- Finely chop the onions and set them aside.
-
Cooking the Base:
- Heat a medium-sized soup pot over medium heat and add a drizzle of extra virgin olive oil.
- Once the oil is hot, add the chopped leeks and onions. Sauté them until they soften, about 5–7 minutes.
- Add the chopped potatoes to the pot and stir. Cook the mixture for about 10 minutes on medium heat, covering the pot to help soften the vegetables.
-
Simmer the Soup:
- After the leeks and potatoes are softened, pour in the vegetable stock and add 3 cups of water. Season with salt to taste.
- Bring the soup to a simmer and cook for 30 minutes, or until the potatoes are fully cooked and tender. The soup should begin to smell wonderfully fragrant.
-
Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender. Aim for a creamy consistency without any large chunks.
-
Prepare the Cumin Spice Tadka:
- In a small pan, heat 1 teaspoon of olive oil. Add the cumin seeds and red chili flakes. Let them sizzle for 10–15 seconds, being careful not to let the spices burn. The aromatic cumin will add a depth of flavor to the soup.
-
Assemble and Serve:
- Pour the blended soup into serving bowls. Drizzle the cumin spice tadka over the soup and allow the flavors to infuse.
- Serve the Cumin Spiced Potato and Leek Soup hot, paired with cheese garlic bread and Spaghetti Pomodoro for a complete, satisfying meal.
Additional Tips
- Adjusting the Spice Level: If you prefer a milder soup, you can reduce the amount of red chili flakes. Conversely, for more heat, feel free to add more chili flakes.
- Vegetarian Option: This soup is fully vegetarian, and you can easily adapt it to a vegan version by using vegetable stock and ensuring that your olive oil is suitable for vegan diets.
- Creamier Texture: For an even creamier soup, add a splash of cream or coconut milk after blending the soup.
This Cumin Spiced Potato and Leek Soup is an easy yet flavorful dish that brings comfort and warmth to any table. Perfect for those cold evenings, this recipe is sure to become a favorite in your repertoire. Enjoy the delightful flavors and the hint of Indian spices in every spoonful!
