Goan Potato Soup

Illustrated by Sara Simon, from The Mystic Cookfire

Goan Potato

From The Mystic Cookfire, by Veronika Sophia Robinson
www.veronikarobinson.com www.starflowerpress.com

We used to love eating this in the café of our local bookshop, but now we make our own. Gorgeous! It’s exquisite! You can thicken it a bit, if you like, and eat it as a casserole.

Olive or sunflower oil
500 ml coconut milk
2 onions, chopped
1 red chilli, seeded and chopped
2 teaspoons black mustard seeds
900 g potatoes, cut into cubes
½ teaspoon turmeric
¼ teaspoon cayenne pepper
4 curry leaves or two teaspoons curry powder
750 ml water
300 g baby spinach leaves
2 tablespoons sweetener
Bunch of fresh coriander leaves
Himalayan pink salt
Black pepper

Heat the mustard seeds, and when they begin to pop add the onion and chilli. Cook for five minutes, then add the spices, potato and water. Cook for twenty minutes, until the potatoes are tender. Add the spinach and cook for five minutes. Add the coconut milk and sweetener (sugar or maple syrup). Add the salt and pepper (to taste). Garnish with coriander leaves.

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops