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“A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat.”

Ingredients Nutrition


  1. Warm the oil and butter together in a saucepan and add the chopped onion.
  2. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
  3. Add the potato and continue to cook for a further 5-10 minutes
  4. Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
  5. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
  6. Season with a pinch of salt and blitz in a blender until smooth.
  7. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
  8. Divide the soup into bowls, finishing with the cilantro leaves if you have them.

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