Spicy soup with hot pepper and potatoes
8 servings
50 minutes
Spicy soup with hot pepper and potatoes is a vibrant and warming dish inspired by Pan-Asian cuisine. Its roots can be found in the traditions of Thai and Vietnamese cooking, where hot pepper and herbs play a key role. The flavor of this soup is a harmony of tender potatoes, rich thyme and shallot aroma, along with the heat of bird's eye chili that adds zest and depth. Spinach adds freshness and lightness, while vegetable broth fills the dish with rich taste. This soup is perfect for cold evenings when you want to warm up or feel an exotic culinary journey. It can be served with extra pieces of pepper for true spice lovers or with a slice of fresh bread for flavor balance.
1
Heat the oil in a pot over medium heat. Add shallots, thyme, garlic, and onion. Sauté, stirring, for 7 minutes until softened.
- Vegetable oil: 2 tablespoons
- Shallots: 6 heads
- Thyme: 3 pieces
- Garlic: 2 cloves
- Onion: 1 head
2
Add spinach, broth, and halves of hot pepper. Bring to a boil over medium heat and cook, stirring, until the spinach is tender, about 10 minutes.
- Fresh spinach leaves: 240 pieces
- Vegetable broth: 4 glasss
- Thai hot pepper bird's eye: 3 pieces
3
Pour the soup into a blender, discard the hot pepper, and blend the soup until smooth. Pour the soup into a pot, heat over medium heat, add the potatoes, and cook, stirring, until the potatoes are tender, about 15 minutes.
- Potato: 1 piece
4
Season with salt and pepper, serve on the table with finely chopped hot pepper in separate plates.
- Salt: to taste
- Ground black pepper: to taste