I would happily use samosa potatoes in just about anything. That said, for those times when either you’re really busy, or just really lazy… skip the dough, the folding, and the frying, and turn them into samosa soup! This samosa soup has a potato base, plus nicely browned onions and garlic blended up with all of the classic spices. And it’s just as fast as going to pick up Indian takeout
You may have seen a recipe floating around the internet for vegan nacho “cheese” dip that relies on carrots and potatoes for its creamy texture. Blending cooked potatoes releases their starches, creating a ‘gooey’ texture that is really weirdly similar to dairy cheese. I’m not personally a big fan of vegan cheese replacements that are really heavy on nutritional yeast (to each his own). But I wanted to hijack that gooey property of blended potatoes to make a silky, creamy soup base. I used coconut milk and some water (or vegetable broth) to thin out the potatoes more, and the result was vegan soup heaven.
To conveniently tie in this samosa soup to September’s Legume Appreciation Month theme, I bulked it up with green peas (chickpeas would also work). Topped off with tamarind chutney from our local Indian restaurant for double legumes, this soup is so delicious and satisfying. Bonus: it’s another one of those recipes that will make your kitchen smell so, so good. And it really does taste like samosa filling.
P.S. you can also make your own quick tamarind chutney with some tamarind paste (that’s the brand I use – a little goes a long way and it lasts forever), sweetener of choice, and your favorite Indian spices.
This recipe skips the frying and turns potatoes into a hearty, fragrant samosa soup. Gluten-free, grain-free, and vegan.
- 4-6 medium potatoes, skins intact, scrubbed and roughly chopped
- ½ tsp. coconut oil
- 2 green chilis, finely chopped
- 3 cloves garlic, minced
- ½ white or yellow onion, diced
For the spice blend:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon turmeric
- ¾ tsp. salt
- (optional) 1 cardamom pod or a pinch of ground cardamom
- ¼ tsp. cayenne pepper
- (optional) 1 tsp. amchur (mango powder)
To finish the samosa soup:
- 3 c. water or unsalted vegetable broth (or salted broth and reduce the salt above)
- (optional) ⅓ c. coconut milk
- juice of ½ of a lime
- ½ c. (or more) cooked green peas, chickpeas, or mung beans
- fresh cilantro, tamarind chutney, or other chutney of choice - for serving
- In a large saucepan, add the potatoes along with water to cover them by a few inches. Bring to a boil, and cook until the potatoes are fork tender. Rinse and drain the cooked potatoes.
- Meanwhile, warm the coconut oil over medium heat in a skillet. Add the chilis, garlic, and onion, and stir. Cook for 2-3 minutes, until softened slightly.
- Add all of the ingredients for the spice blend, and stir. Continue stirring frequently, cooking at medium heat for about 2 more minutes, until the spices are fragrant and slightly browned.
- Remove from the heat, and remove the mixture from the pan immediately. Add to a blender or food processor, and blend until mostly smooth.
- Add the cooked potatoes to the blender, along with as much of the water or broth as needed to blend. Blend until smooth (or leave slightly chunky if you prefer).
- Transfer the mixture to the saucepan, add the rest of the water or broth, the (optional) cocnout milk, and the lime juice. Bring to a gentle boil, then reduce to a simmer.
- Simmer for 10-15 minutes, or until the flavors have come together to your liking. Stir in the cooked beans and adjust seasoning as desired. Serve hot, topped with fresh cilantro, and chutney (if using/available).
The flavor profile for this samosa soup was adapted from the potato filling in Vegan Richa’s samosa french toast (yes please)!
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