Potato soup

Avocado soup

• 4 CUPS BEEF STOCK
• 4 POTATOES, cut
• 2 CLOVES GARLIC, chopped
• 1 ONION, chopped
• 1 TSP KOPAN MASALA
• 1 TSP CURRY POWDER
• PIECE OF GINGERROOT, grated
• 200 GRAM SPINACH, chopped
• 1 TBSP VINEGAR
• HANDFUL GREEN CORIANDER, chopped

• 2 AVOCADOES, peeled and stoned
• 1/2 ONION, chopped
• 1 CLOVE GARLIC, chopped
• 3 CUPS CHICKEN STOCK
• 2 RED PEPPERS, chopped
• 1 CUP CREAM
• HANDFUL SALTED ALMONDS, chopped

Stir fry the onion and garlic 5 minutes. Add the potato pieces and stir fry 3 minutes more. Add the stock, the masala, the curry, the ginger and the vinegar, bring this to the boil and simmer for 25 minutes. Puree the soup, heat it, add the spinach and heat until it has shrunk. Add pepper and salt to taste. Sprinkle the soup with coriander.

There are many recipes for potato soup, and the soup is popular in many countries. The Worldcook site has not only this Tibetan soup, but also recipes for Danish, Dominican an German potato soup.

Puree the avocadoes. Stir fry the onion, garlic and pepper 5 minutes. Add the stock and the avocado puree, bring to the boil and simmer for 2 minutes. Add the cream and pepper and salt to taste and stir. Refrigerate for 3 hours. Sprinkle the soup with nuts before serving.