Samosa Soup

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 1 heaping tbsp Patak's Biyrani Curry Paste
  • 2 tsp olive oil
  • 1 small onion, diced
  • 3-4 medium potatoes, peeled and diced
  • 1 cup of frozen peas
  • 2 cups of vegetable stock
  • optional 1/2 tsp sugar


  1. In a large saucepot, heat the oil and curry paste over medium heat until fragrant
  2. Add onions and sautee until translucent
  3. Add potatoes and sautee for 5 minutes
  4. Add stock and simmer for 20 minutes, or until the potatoes are soft
  5. Taste broth and add sugar - a pinch at a time - if desired
  6. I chose to use a masher to break up the potatoes in the broth, as I prefer a not-too-chunky soup
  7. Five minutes before serving, add the peas and cook until soft
  8. Serve with bread or biscuits.