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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.

Meal Type Dinner, Lunch, Main Course, Soup, Starter
Cuisine Indian-Inspired
Keyword Potato soup, Vegetarian
Total Time 1 hour 15 minutes
Servings 2
Author Veg Coast Cook


  • 400 g potatoes diced (reserve 340g for soup) *see Recipe Notes
  • tsp mustard powder (reserve 1 tsp for soup)
  • ¼ tsp cardamom ground
  • tsp fennel seeds whole (reserve 1 tsp for soup)
  • tsp cumin seeds ground (reserve 1 tsp for soup)
  • Salt and pepper
  • 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


  1. Preheat oven to 200°C fan.
  2. 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.

  3. 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.

  4. 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.
  5. 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.
  6. 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.

  7. Transfer the puréed soup into a saucepan and warm it up on a low heat.

  8. 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.

  9. 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.

Recipe Notes

*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.