Spicy potato soup

• sunflower or groundnut oil↗2 tbsp tbsp
• knob of butter
• large onion↗1
• medium curry powder↗1 tbsp tbsp
• large baking potatoes↗2

  cut into roughly 1cm cubes

• milk↗500ml ml
• vegetable stock↗1

  cube

• 12 tsp mango chutney

  (optional)

• coriander1 tbsp tbsp

  leaves (optional)

Step-by-step instructions

1. 1

   Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.

2. 2

   Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.