Rustic Potato and Chickpea Soup with Greens and Tahini

In times of stress, it is important to boost your immune system with healthy nourishing food. As winter approaches with its usual bevy of illnesses, it is good practice to do the same. I love to use turmeric at these times – other great spices that keep you healthy include powdered ginger and fresh garlic.

This soup came together one morning when I felt a strong need to nourish myself. It is tasty and the greatest ever welcome to the cold weather.

A couple of notes on the recipe. I used a soup base made by cooking green mung beans with some earthy, grounding spices until the beans were quite mushy. It is a trick I use a lot – most often I use mung beans, mung dal or toor dal. So healthy too.

I have included some Indian ingredients in the recipe – for example asafoetida. They are easily available at Indian shops.

Angostura Bitters and some acid – lemon juice or vinegar, or even a little tamarind or amchur – are great additions to liven and freshen the flavours of any soup. It counteracts any muddiness that comes from longer cooking. Add lemon or vinegar at the end of cooking. The others can be added during the cooking process. Angostura Bitters can be found in supermarkets and bottle shops.

Similar recipes include Chana Madra, Celeriac Soup with Mustard, Minestrone, Spinach Soup and Chickpea and Pasta Soup.

Browse all of our Soup recipes and all of our Chickpea Soups. Or explore our Early Autumn dishes.

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Indian Potato and Tomato Soup

Potato soup is so good, don’t you agree? A winter staple, especially with leeks. Yet I always smile inside when I think about making it, or read about it, or someone mentions it. Potato can be so gluey when overworked – a horrid gluggy mess as the starch is overworked. One has to be careful.

Yet there is no denying the perfect nature of a good potato soup. You know, I have mentioned before, that Indian Soups are rare but not unknown. Indeed they are seemingly becoming more common, due to the increased exposure to Western and other cuisines no doubt.  Probably originally a response to British occupation, even Meekakshi Ammal mentions them. Madhur Jaffrey too.

This recipe is a riff on one of Ms Jaffrey’s. While I wince at the way she has tailored recipes to meet the availability of produce and the taste of the British, I have to admit that her dishes never disappoint. Not quite traditional Indian food, but close enough, and closer to British Indian, a cuisine in its own right.

Anyway, enjoy this soup – it is delicious.

Similar recipes include Tamatar Shorba, Indian Vegetable Soup with Cumin, Cream of Potato and Tomato SoupIndian Pumpkin Soup, and South Indian Tomato and Potato Soup.

Browse all of our Indian Soups and all Potato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup with Leeks

Today we have one of Elizabeth David’s Divine Dishes, a Retro Recipe – one we have been making for decades. It is a Soup for late Summer and Early Autumn through to Winter (tip – freeze tomatoes in Autumn so that you can make this soup in Winter).

This is so simple, cheap but flavoursome, and quite beautiful. Elizabeth David claims that you can taste the butter, the cream and each vegetable. You can!

Similar recipes include How to Make Perfect Cream Soups, Sweet and Sour Leeks with Burrata, Creamy Tomato Soup with Lemongrass and Ginger, Roasted Tomato and Sweet Corn Soup, and Rustic Tomato Soup with Feta.

Browse our our Soup recipes and our French recipes. We have various Potato Soups and Tomato Soups. Or just explore our Late Autumn Dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can explore more of the Retro Recipes series, our vegetarian recipes from that first blog.

Continue reading “Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup with Leeks”