Samosa-flavoured potato soup
Flavours of a samosa in a soup
Samosa-flavoured potato soup is an Indian-inspired vegetable soup that is tasty for lunch or dinner. Serve this vegetarian soup as a starter or as a main meal.
Drizzle a sweet & lemon-scented pea purée over the hot soup and scatter over some crisp potato cubes and peas. Dip in a couple of turmeric shortcrust pastry triangles to make a filling meal.
Inspired by the flavours of a samosa, this recipe captures the following characteristics of the well-known Indian pastry:
- Crispy – shortcrust pastry triangles that are sprinkled with ground turmeric and baked in the oven.
- Spiced – I use a variety of ground and whole spices in this soup, including, fennel and coriander seeds, cumin and mustard powder.
- The taste of potatoes – I don’t peel the red skinned potatoes before I use them in this recipe. Their skin adds flavour, texture and fibre to the dish.
- The use of peas – As well as using whole peas as a garnish, I make a silky pea purée to drizzle over the soup. This adds sweetness and freshness to the dish.
A vegetarian starter or main meal
This spiced vegetable soup is ideal to serve as a starter or main meal. A vegetarian dish that can be made vegan-friendly by using vegan shortcrust pastry.
The recipe produces a velvety soup made from Australian baby Red Royale potatoes, onion, spices and vegetable stock. Garnish the smooth soup with a lemony pea purée, whole peas and spiced & roasted potatoes. Serve this soup with turmeric-flavoured, shortcrust pastry triangles.
You should make this potato soup because it is:
- An Indian-inspired vegetable soup that tastes great.
- Freezer-friendly – freeze the potato soup in separate containers when it has cooled down.
- Adaptable to be vegan – use a vegan-friendly shortcrust pastry to make the pastry triangles.
- A perfect use of basic store-cupboard and frozen ingredients – potatoes, frozen peas, pastry and spices are the key elements of this dish.
Samosa-flavoured potato soup’s main ingredients:
- Spices: mustard, cardamom, fennel, cumin, coriander, turmeric and curry powder
- Shortcrust pastry
- Frozen peas
Tips for busy cooks
I use unpeeled baby Red Royale potatoes in this recipe. You can use whichever type of potatoes that you prefer and you can leave the skin on or peel them.
Follow my recipe for basic shortcrust crust pastry or use frozen shortcrust pastry (that has been slightly thawed).
Serve this soup with bread instead of pastry if you don’t have time to make the triangles.
Make a large batch of soup at the weekend and put it in containers in the freezer. Defrost and heat up the soup during the week as a warming lunch.
- Midweek lunch – take a container of potato soup with you to work to heat up in the microwave. Put some pea purée and pastry triangles in your lunch box to eat with the soup.
- Dinner – enjoy a serve of this soup with the pastry triangles and the purée for a light evening meal.
- Starter – eat a small bowl of soup, pea purée and a couple of pastry triangles as an entrée.
Indian-inspired soup with pastry triangles
Samosa-flavoured potato soup is a flavourful soup that is served with pea purée and crispy pastry triangles.
As the weather gets cooler, make this warming soup to enjoy for lunch or dinner.
Did you enjoy the crunch of the pastry triangles with the potato soup?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Looking for more delicious soup recipes? Try this next: healthy green soup
Samosa-flavoured potato soup
Samosa-flavoured potato soup is an Indian-inspired vegetable soup that is tasty for lunch or dinner. Serve as a starter or as a main meal.
- 400 g potatoes diced (reserve 340g for soup) *see Recipe Notes
- 1¼ tsp mustard powder (reserve 1 tsp for soup)
- ¼ tsp cardamom ground
- 1¼ tsp fennel seeds whole (reserve 1 tsp for soup)
- 1¼ tsp cumin seeds ground (reserve 1 tsp for soup)
- Salt and pepper
- 1¼ tsp rice bran oil (reserve 1 tsp for soup)
- 60 g onion peeled & chopped
- 1 tsp curry powder
- 1 tsp coriander seeds whole
- 700 ml vegetable stock
- Plain flour for flouring surface
- 100 g shortcrust pastry *see Recipe Notes
- ½ tsp turmeric ground
- 125 g frozen peas (keep a couple of cooked peas for garnish)
- 2 tsp lemon juice
Preheat oven to 200°C fan.
Put 60g of diced potato onto a small baking tray and sprinkle over ¼ tsp of each of the following spices: mustard powder, cardamom, fennel seeds and cumin. Season with salt and pepper. Drizzle with ¼ tsp of oil. Bake in oven for 25 minutes. Remove from oven.
Meanwhile, make the soup by heating 1 tsp of oil in a large saucepan over a medium heat.
Add onion, stir and fry for 1 minute. Add 1 tsp of each of the following spices: mustard powder, fennel seeds, cumin, curry powder and coriander seeds. Stir and fry for 1 minute.
Add remaining raw potatoes, stir and fry for 2 minutes. Add vegetable stock, stir and put a lid on the pan. Simmer soup for 15 minutes or until the potatoes are cooked. Season with salt and pepper. Remove soup from heat and allow to cool.
When the soup is cool, use a blender or food processor to blitz the soup until it is smooth. Set aside until just before serving.
Using a rolling pin, roll out pastry on a floured surface until it is about 2mm thick. Cut out eight triangles (my triangles’ longest edge was 10cm). Transfer pastry to a baking tray that has been lined with greaseproof paper. Sprinkle pastry with ground turmeric and bake in oven for 15 minutes or until the pastry is crisp. Remove from oven.
Transfer the puréed soup into a saucepan and warm it up on a low heat.
Make the pea purée by bringing a saucepan of salted water to the boil. Add the peas and blanch them for 4 minutes. Drain but reserve the cooking water. Put a couple of cooked peas aside to use as a garnish. Use a blender or food processor to purée the peas, add 1 tbsp of the cooking water to make a looser mixture. Purée until smooth. Mix through lemon juice and season with salt and pepper.
To serve (hot) per person: put half of the soup in a bowl and drizzle over some pea purée. Garnish with some of the roasted, diced potatoes and whole cooked peas. Serve with four pastry triangles to dip into the soup.
*Potatoes – I use unpeeled baby Red Royale potatoes in this recipe. You can use whichever type of potatoes that you prefer and you can leave the skin on or peel them.
*Shortcrust pastry – follow my recipe for basic shortcrust crust pastry or use frozen shortcrust pastry (that has been slightly thawed).
This recipe makes approximately 700ml of soup and roughly eight pastry triangles.