Comforting Potato soup for January


Potatoes are not the enemy! I repeat, potatoes are not the enemy! Especially potato soup!

It can be easy to fall into the January diet trap and cutting out carbs. But, during this cold month, it’s good to treat yourself to something warming and good for the soul. This is NOT the time to be putting yourself though more misery, trust!

This soup is nourishing in all the right ways and the perfect pick me during a gloomy January! Potato soup has to be one of the all-time greats in the comfort food category. Add the pick-me-up of fresh chilli and you’re on for a win. Plus it’s packed with some pretty amazing spices.

Cumin is a good source of iron (even in small amounts) and also acts as an aid to digestion.

Coriander, in both leaf and seed form is a good source of antioxidants and has been show to protect brain health.

Turmeric is a natural anti-inflammatory and may even help prevent the spread of cancer!

Through in a big handful of spinach or two and your all set tackle the world!

This recipe is also a perfect for anyone tackling Veganuary!

Fresh chilli and Potato Soup with Spinach

Serves 2
Recipe adapted from Food 52


Olive Oil

2 small onions

1kg potatoes peeled and chopped roughly into 2 cm pieces

2 cloves of garlic, finely chopped or crushed

1-2 fresh chilli’s depending on your spice preference (and how spicy your chilli are!) Finely sliced, seeds removed

Tsp ground coriander

Tsp ground cumin

Tsp ground turmeric

700 ml of stock (chicken or vegetable)

200g bag fresh spinach

Seasalt and pepper


To serve

Handful of fresh coriander leaves

A dollop of Your choice of Yogurt


Heat oil in a heavy pan over a medium heat, soften the onions for 10 – 15 minutes, stiring often, until they start to brown and caramelise. Add the garlic, chilli, potatoes and and a good pinch of sea salt and fry for another 5 minutes, still stirring often. Add a little more oil if you need to. Then add the spices and cook for another minute until fragrant. Now add your stock and bring to simmer, stirring the bottom to lift any sticky bits of flavour. Cover and simmer for 20 minutes, or until the potatoes are soft.

When they are ready, roughly mash a few, leaving some whole and adjust seasoning. Chop your spinach leaves, and to the pan and stir them through. Replace the lid for another minute to allow them to wilt, then serve with a dollop of yogurt, a generous sprinkle of fresh coriander leaves and a little more fresh chilli if you’re hardcore!

I love to eat this with a fresh loaf of Hambleton Bakery sourdough, or a toasted wholemeal pitta bread with way too much butter, because we all know the best accompaniment to carbs – is carbs!


Wishing you a happy and wholesome January!


Katie x