Potato and Hummus Soup (and some good news…)
With only three months more to go, I was ready to write-off 2019 as a year I would rather forget. The past few months have been riddled with health struggles for me. So much so that I cut back on social interaction and withdrew from everyone except my family and close friends. I channeled all my energies into my food and photography and on many days they became my only source of joy and strength.
When I woke up this morning to messages congratulating me on my nomination for “Best Photography” for the 2019 Saveur Blog Awards, I could not believe it. It is more than I ever dared to dream and it feels surreal (in a good way).
I don’t know what the selection criteria was, but I do know that I have poured my heart and soul into my work. In recent months, reach and growth on Instagram have slowed down to almost a trickle. Everyone is feeling the pinch of the dastardly algorithm. Over the past year, I have seen many talented bloggers and Instagrammers losing their motivation to post new content and some even resorting to padding their numbers by paying for likes and followers. There have been days when I have questioned why I do what I do. But the reason remains the same as it did four years ago… to share my passion and to grow my skills. And I have tried my best to stay committed to my craft, even in my bleakest moments. Today, I feel my efforts were not in vain.
I am truly grateful to all the people who have supported and encouraged me in my endeavor. A special note of thanks to my friends @epikaur and @gurrpreetkaur without whom neither this blog, nor the nomination would have been possible.
There have been days I did not believe in myself. There have been days when I did not think I was good enough. Regardless of the outcome, this nomination is validation that I am. The congratulatory messages that have poured in since the morning telling me how proud it feels to see a fellow Indian amongst the nominees have touched my heart. It has been an emotional day. I feel incredibly humbled to be shortlisted from amongst thousands of talented food bloggers and Instagrammers world over. And honored to be the only Indian food blogger nominated in the “Best Photography” category. I am sharing the link for the finalists here: https://www.saveur.com/2019-blog-awards-voting/. Please do vote for your favorite nominees multiple times in each category, now through October 18th.
Now on to this wonderful soup…
Soup season is here and I couldn’t be happier. I love soup… all kinds, from light broths to hearty stews. This recipe is a keeper. Homemade hummus is the unusual ingredient that makes this soup slightly tangy and yum. My go-to hummus recipe is from Yotam Ottolenghi’s Jerusalem. This batch was exceptionally good because I used authentic “El Arz” tahini paste that my husband brought back from Tel Aviv. The hummus adds a nutty creaminess to this delicately flavored soup.
Recipe
Potato and Hummus Soup
(Makes 2-3 servings)
Ingredients
200 gms potatoes, peeled and cubed
100 gms onions, finely chopped
1 tbsp celery, finely chopped
1 vegetable soup cube
2 1/2 cups hot water
1/4 cup coconut/almond milk (I use coconut milk because I love the richness it adds, but regular milk would work just as well)
1/4 cup hummus (homemade or store bought)
Grating of nutmeg
Salt & pepper to taste
Toppings (optional):
Spring onion greens, chopped
Boiled chickpeas
Coconut cream
Toasted, blanched almonds
Red chilli flakes
Method
In a heavy-based saucepan, add the potatoes, onions, celery, soup cube and hot water and bring to a boil. Lower the heat, cover and cook until the potatoes are soft.
Turn off the heat and set aside. Once the soup is cool, blend and strain it.
Return the soup to the saucepan, stir in the coconut/almond milk and bring to a gentle boil. Reduce the heat and whisk in the hummus.
Add the nutmeg and season to taste with salt and pepper. Simmer for two minutes, then take off the heat.
Serve hot garnished with any or all of the suggested toppings and enjoy!
