Potato, Cauliflower, and Peas Soup

This soup is broth-based and tastes great beating the winter blues. This is based similar to our aloo or aloo gobi curry. I have tried potato recipes from the north-eastern states of India. They are broth-based and yummy. The inspiration for this soup came from those potato curries. We started loving this and is often made in our home. Winter demands soups and soup-based meals. Necessity makes us tweak our usuals and have a wonderful meal and a great time with family. Also, this soup is vegan and is great on the menu for vegan guests.

This gets ready quickly and hence can make a great weeknight dinner. A piping hot bowl of this soup with garlic toasts is all you need. We even loved this with fried bread. I tried Tibetan style and this soup was perfect with that too! This can be great with rice too.

This month is National Potato Month and in our #SoupSaturdaySwappers, we are sharing soups based on potatoes. Potatoes are great comfort food, it can be the dish or a base providing delicious and lip-smacking food. I am linking this recipe for this event. Wendy is hosting this month's event.

Ingredients

Oil - 1 tbsp

Cumin - 1 tsp

Garlic - 1.5 tsp, finely chopped

Ginger - 1.5 tsp, finely chopped

Onions - 2 cups, sliced and halved

Potatoes - 3-4 cups, medium diced

Cauliflower - -2.5 cups

Peas - 1 cup

Salt - 1 and 3/4 tsp

Thai chili peppers - 4-5, slit

Water or stock - 7 cups

Lime juice - 1 tsp

Cilantro - 1/4 cup, chopped

Method

Heat oil in a pot. Add the cumin, ginger, garlic, and slit green chili. Saute for a minute. Add the sliced onions and cook till translucent.

Add the chopped potatoes, saute for a minute and add the water. Bring to a boil and simmer for 8-10 minutes till the potatoes are tender.

Add the cauliflower florets, salt, and turmeric. Add peas. Simmer for 4-5 minutes till the cauliflower is crisp-tender. Adjust salt and spice if needed.