Garam is the Hindi word for hot, and masala, spice mixture. We often make our own garam masala blend of ground cumin, coriander, ginger and turmeric, cayenne and mustard seeds at school but it is commonly available in the spice section of any supermarket, already blended.
Fresh from the garden: silverbeet (Swiss chard), onion, potatoes, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle to 1.5 litres and set it to boil.
- Wash or scrub the potatoes under running water (but don’t peel!) and then coarsely chop into 2cm cubes.
- Peel the onion and slice into two halves, then finely chop. Peel and chop the garlic.
- Wash the silverbeet & shake over the sink. Finely chop the silverbeet, using the whole stalk and leaves as well.
- Pour olive oil to cover the base of the stockpot and heat over medium heat for 30 seconds. Add the chopped onion and cook on low, stirring every now and then, for 5 minutes and then add the potato and cook for another few minutes.
- Add in the garlic, chopped silverbeet and the garam masala and stir together. Cook very gently for a minute until aromatic.
- Increase heat to high. Add the 1½ litres of hot water and the 2 tablespoons of bouillon and bring to the boil, then simmer gently, uncovered, for 10 minutes or until the potato is almost tender.
- Meanwhile wash and pat the coriander dry and finely chop.
- When the soup is ready and the potato is soft, grind a little bit of pepper in too and taste to see if you need to add any extra salt.
- Add in the coriander and then blitz the soup with the stick blender until it’s really smooth.
- Taste and add more salt if you need to.
- Ladle soup among serving bowls and serve!
Notes: What do is silverbeet also known as? What is in the garam masala blend? Why do potato-based soups need more salt?
The Bondi Cook 