Asian Potato Soup

I've been looking for a special potato soup, and came across this. This is a delicious way to make potato soup less boring. I alternated the recipe just a tiny bit since I just can't eat garlic. (As you may have noticed, or will notice in my further recipes, I never ever cook with garlic or onions but let me tell you something: meals don't need to have those ingredients in order to be delicious!! trust me, there are other ways to add great flavours)

Now, since the recipe provided by this site is in German only, I will give you my version (which is really very similar) in English :)

What you need:

* potatoes
* vegetable stock
* salt, pepper
* ginger
* 1 red hot chili pepper (tehe...coincidence, I swear! x))
* sesame oil or rapeseed oil
* coconut milk
* ground coriander

Peel and cook the potatoes until they're soft. Remove the water and mash them.
Peel the ginger and cut into cubes. Cut the chili open, remove the insides and cut into small pieces.
Heat a bit of oil in a cooking pot and add the ginger and chili. Let them fry shortly, then add the mashed potatoes and the vegetable stock. (Depending on how much potatoes you have, the amount of vegetable stock varies. I used approx. 7 small potatoes with +/-500ml vegetable stock)
I suggest you pour only as much vegetable stock in the pot until it covers the potatoes, then use the blender to get a smooth porridge, and add the rest later.
Season the soup with salt, pepper and ground coriander and add some coconut milk.
Enjoy :)

~Vail~



♪ XOVER - 言霊 ♪

Pumpkin Soup With Ginger

By the end of summer, or rather the so-called rainy season, I always long for autumn to come. Autumn still is my favourite season and it's pumpkin time! I was excited to finally be able to cook pumpkin soup again, but this time I tried to experiment a little.

And here's the result: Pumpkin soup with ginger, curry and cinnamon!

A nice yet hot combination :)



What you need:

* pumpkin (I use the normal pumpkin, called "potiron" in french, because I like it much better than the famous Hokkaido pumpkin)
* water
* vegetable stock
* tomato puree
* fresh ginger
* salt
* pepper
* curry spice
* cinnamon

Remove the shell and cut the flesh into pieces. Do the same with a little bit of ginger (don't take too much as it has quite a strong taste) Put everything in a pot, pour water over it until it covers the pieces and add the vegetable stock in powder form as well as some tomato puree. Let it boil, then reduce the heat and wait till the pumpkin is soft. (shouldn't take too long)
Mix everything until you have a nice texture, then season it with hot curry powder, cinnamon, salt and pepper.
If you like, you can also add a bit of cream.
Enjoy~ :)


PS: In case you wondered what is in the soup on the picture: it's the leftover eggplant slices from my lunch. ;)

~Vail~