MOROCCAN RECIPES (POTATO BEAN SOUP)

 Ingredients

 -         2 potatoes, peeled and cubed 1/2 inch

-         3 chicken bouillon powder  (dissolved)

-         ¹⁄₂ cup instant potato flakes

-         ¹⁄₄ cup green onion

-         400g white kidney beans, include liquid

-         2 tablespoons  olive oil

-         ³⁄₄ teaspoon white pepper

-         ¹⁄₂ teaspoon cayenne pepper

-         2 medium onions,  chopped

-         3 cloves garlic, minced

-         3 medium leeks, chopped, use white part only just up to the medium green portion

-         ¹⁄₂ teaspoon turmeric powder

-         2 teaspoons curry powder

-         2 tablespoons soy sauce

-         ¹⁄₂ cup whole milk

-         ¹⁄₂ cup half and half cream

-         5 cups water

Method

       -          In a sizeable pot with water, add kidney beans and boil in a medium heat for 15 minutes.

-         Fry the onions in the olive oil for a 6-8 minutes until golden and then add them to a cooking pot with the potatoes, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce. Cook for about 15 minutes or until potatoes is tender.

    -         Add whole milk, half and half cream and bring back to boil, stirring frequently.

    -         Add instant potato flakes and stir until it has blended in .

    -         Adjust seasonings to taste.

    -         Garnish each serving with chopped chives or green onions.

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