I had this soup in a market in Zanzibar. It was one of those moments that catches you off guard. A seemingly simple potato soup, but it really is much more than the sum of its parts. So understated but it really delivers. This is my memory of the version I had. You can also add fried peanuts or a hard-boiled egg. I don’t remember the soup being spicy, but you could add a chilli or two to the pot to simmer along. The roasted peanuts without salt are worth seeking out as they work really well here but are also great in salads and for general snacking.
800g (1lb 12oz) potatoes, I favour Maris Piper or King Edward, cut into 2–3cm (.–1.in) cubes
2 heaped tablespoons gram flour
1/2 teaspoon ground turmeric
1 red onion, finely sliced
juice of 2 limes
juice of 1 lemon
sea salt flakes
TO GARNISH (optional)
few stalks of coriander
roasted unsalted peanuts
sliced green chilli
finely sliced red onion
wedges of lemon and lime
Place the potatoes, a good pinch of salt and 1 litre (1¾ pints) of water in a pan. Bring to a simmer.
After 5 minutes, in a small bowl, whisk the flour and the turmeric with a cup of the cooking water until smooth. Add it to the pan. Add the red onion with the citrus juices. Cook for 7–10 minutes until the potato is tender and the broth has thickened slightly.
Taste and add more salt if needed. Serve in bowls with any toppings you like alongside for people to add themselves
Reprinted with permission from More Daily Veg by Joe Woodhouse, Kyle Books Photo: Joe Woodhouse.
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