Sag Aloo Soup
(serves more than four)
4 medium potatoes of any variety, peeled and cut in cubes of 1/2 inch)
3 cups chicken stock
1 tbsp olive oil
1 tbsp butter
1 medium white onion, minced
4 cloves garlic, minced
2 stalks celery, minced
1 tbsp ground cumin
2 tsps ground turmeric
chilli powder to taste
sea salt and pepper to taste
1 soup-size tin tomatoes, chopped
2 cups loosely packed spinach, then sliced into ribbons
1/2 cup fat-free yogurt
Put potato cubes into a saucepan with chicken stock and bring to a high simmer. Cook until soft and nearly falling apart, perhaps 30 minutes. Meanwhile, saute the onion, garlic, celery, cumin, turmeric and chilli powder in the oil and butter until the celery is very soft. Season to taste, keeping in mind that the chicken stock will contain salt as well. Throw the vegetable mixture into the potatoes and chicken stock and add tomatoes and turn the heat to VERY low. Go take a shower or check your email. Cook the soup until it is very thick and the potatoes are REALLY falling apart. Stir thoroughly and add the spinach and yogurt just before serving.
