How to make the most of potatoes

How to make the most of potatoes

This easy vegetarian soup is surprisingly full-flavored and accessible. Aside from potatoes, there are no special vegetables required, just onion, carrot and celery, and it’s easily made vegan by substituting cooking oil for the butter and ghee. A little fresh ginger, cayenne and turmeric are spices most cooks have on hand, but I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries. It adds real depth and a kind of heady aroma that is especially good with potato dishes. But don’t worry if you don’t have it. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka), added at the end, which really give the soup its character. This soup keeps well and actually tastes even better a day or two after it is made. If you find it too thick upon reheating, just add a splash of water and adjust the salt as necessary.

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