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This is a soup made from three different potatoes, a regular white potato and some baby potatoes and including a couple of sweet potatoes, (trimmed but skins on). I also added 3 stalks of celery and a leek chopped and an onion finely chopped, 5 medium cloves of garlic, some dried chillies and a packet balti mix from the Schwartz company.
I also added a generous helping of chopped fresh ginger, a tin of italian chopped tomatoes, a half coffee cup of couscous, two large tablespoons of tomato puree and 4 tablespoons of low fat cream cheese from a market. Plus a half of quarter teaspoon of ground cinnamon (1/8) One (optional) piece of frozen cod or whitefish would do it too. Also an absolute few frozen chopped mushrooms and three left over frozen parsnip bits and last but not least some lovely bussells sprouts (trimmed and quartered, though they actually were the first thing into the very large saucepan).
Whatever the time of year, there is no harm in preening your cooking skills and prowess for those very special occasions if and where the great produce is available.
You can also try our delicious curry sauce recipe.
Sweet potatoes in a curry are quite incredible too.
And try button mushrooms if not adding meat or fish.