Mushroom Potato Soup
Method:
Slice spring onions lengthwise(place in iced water), and dice the rest. Dice ginger. Deseed dried peper and dice. Place dried peper with cumin and coriander, nigella seeds in a pan. Toast and add neutral oil. Heat and let it cool. Add diced spring onion to the mix. Cut onion - peel and dice potatoes(big chunks). Places potato peels with salt, oil and peper in the over and let it become crisp. oil in pan - add onion and dried mushrooms - heat until translucent. Add diced potatoes. Salt add water When potato is ready add spinach. Serve with lemon, spiced oil mix, and stringy spring onion
Ingredients:
- potato 1 (bunch)
- dried mushroom 1 (bunch)
- yellow onion 1 (pieces)
- spinach 1 (bunch)
- ginger 1 (pieces)
- cumin seeds 1 (tbsp)
- coriander seeds 1 (tbsp)
- nigella seeds 1 (tbsp)
- fennel seeds 1 (tbsp)
- grapeseed oil 100 (ml)
- black pepper 1 (pinch)
- salt 1 (pinch)
- spring onion 2 (stalks)
- lemon 1 (pieces)