There is something soul-satisfying about a pot of soup simmering on the stove when it’s chilly outside. This one keeps things simple but full of flavour. McCain Country Mix forms the base, potatoes make it filling, and curry powder and chilli flakes bring gentle warmth. Blend it silky or leave it a little chunky.

Prep: 5 mins | Cook: 45 mins | Serves: four

Ingredients

• 800 g McCain Country Mix
• 2 tbsp oil
• 1 large onion, diced
• 2 tsp ginger and garlic paste
• 2 medium potatoes, cubed
• 1 to 2 tsp dried herbs or fresh herbs
• 1 tsp chilli flakes
• 2 tsp curry powder
• 2 to 3 cups vegetable stock
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until soft.
3. Stir in the ginger and garlic paste and cook for 1 minute.
4. Add the herbs, chilli flakes, curry powder, and potatoes. Season with salt and pepper.
5. Cook for 5 to 10 minutes, stirring now and then.
6. Add the frozen McCain Country Mix and pour in the vegetable stock.
7. Simmer until all the vegetables are soft.
8. Adjust seasoning to taste.
9. Use a handheld blender to blend until smooth, or leave slightly textured if you prefer.
10. Garnish and serve hot.