This is easy to make and delicious. It’s perfect if you’re fighting a cold — just adjust the chili as needed. This recipe serves two but is easy to double.
1 Tbsp. vegetable oil
1 medium red onion, peeled and finely sliced
1/2 Tbsp. salt
1 large garlic clove, finely sliced
1 lemon, zested in strips
Fresh ginger (sugar lump size), peeled and finely sliced
1 small red chili, seeded and diced
1 chicken stock cube, dissolved in 600ml boiling water
400g baby new potatoes, sliced to the width of a 50p coin or U.S. quarter
Massive handful cilantro (coriander leaves)
Cilantro (coriander) sprigs for garnish
Heat the oil in a large pot and stir in the onion and the salt. Cook gently, stirring occasionally, until limp and juicy. Stir in the garlic, and when aromatic, add the lemon zest, ginger, and chili. Add the stock and potatoes. Bring to the boil, stir, reduce the heat slightly and simmer for 10-15 minutes or until the potatoes are tender.
When the soup is almost ready, rinse the cilantro and chop it, stalks and all. Stir into the pot and adjust the seasoning, if needed, with salt and lemon juice. Serve with a sprig of cilantro in each bowl.