Samosa Soup is an interesting and healthy twist to the favourite Indian street food. The flavours are similar to a samosa’s warmly spiced filling.

Skip the dough, the folding and the frying, and turn those potatoes into this flavourful comfort food with all the same flavours – onions, garlic, cumin, coriander, fennel, turmeric, cardamom, cayenne, potatoes, lime, coconut milk, chickpeas, peas and parsley.

Spices Needed for This Recipe

• cumin
• coriander
• fennel
• turmeric
• cardamom
• cayenne

Yes it’s a lot of spices, but together they all create the flavour that you’re looking for in a samosa. 
This vegetarian/vegan soup is quick and easy to prepare, and can made ahead of time and reheated. 

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Samosa Soup

A hearty version of a favourite snack

Course Soup

Ingredients

• 2 tbsp avocado oil
• 5 medium potatoes, unpeeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, crushed
• ¼ tsp cayenne pepper
• 1 tsp cumin
• 1 tsp yellow curry powder
• 1 tsp ground coriander
• ½ tsp ground cardamom
• ½ tsp fennel seeds
• 1 tsp turmeric
• 1 tbsp fresh parsley, chopped
• 3 cups low sodium vegetable stock
• 2 cups coconut milk
• 2 cups canned chickpeas, drained
• 2 cups frozen green peas
• ½ lime, juiced
• salt and pepper

Instructions

• Heat oil in a large saucepan and add the potatoes, onion and garlic. Sautée over a low heat for 5 minutes.
• Add the cayenne, cumin, curry powder, coriander, cardamom, fennel seeds, turmeric and parsley. Stir well and cook for 2 minutes, until fragrant.
• Add the vegetable stock and coconut milk and bring mixture to a boil.
• Cover, reduce heat and simmer for 20 minutes.
• Add chickpeas, peas and fresh lime juice and continue to cook the soup for another 5 minutes.Check for seasoning.
• Uncover and simmer on low for 10 minutes.
• Serve with crispy chickpeas, fresh parsley or cilantro.