Turmeric Potato and Chard Soup

This vibrant and nourishing Turmeric Potato and chard soup draws inspiration from Andy Baraghani’s recipe for NYT Cooking, bringing warmth and flavour to your table with ease. Creamy potatoes, earthy greens, and aromatic spices come together in a silky broth that’s as comforting as it is flavourful. 

Perfect for a quick midweek lunch or a fuss-free dinner, this bowl of goodness is packed full of flavours. Serve it with crusty bread for a complete, soul-warming meal.

INGREDIENTS

3 tbsp olive oil

2 medium leeks, chopped

5 cloves of garlic, thinly sliced

400g salad potatoes, thinly sliced

½ tsp ground turmeric

½ tsp ground coriander

1 tsp ground cumin

1L vegetable stock

1 bunch swiss chard (about 10 leaves) chopped including ribs (200g)

1tbls lemon juice

5g dill, roughly chopped

Salt and black pepper

To serve

Soured cream

Lemon wedges

METHOD

Heat the olive oil in a large saucepan, add the leeks and garlic and cook for 5 minutes on a medium-low heat, until the leeks are softened. Add potatoes and cook for 2-3 minutes before adding the spices and a good grind of black pepper. Give everything a good mix, then add the stock,1 teaspoon salt and bring to a boil. Reduce the heat, cover the pan and simmer for about 25 minutes, until the potatoes are cooked through. Stir in the chard and cook for 5 minutes. When ready to serve, add the lemon juice and most of the dill to the soup and ladle into serving bowls. Garnish with the remaining dill and serve with sour cream and lemon wedges.