Ingredients

6 medium sized potatoes

4 cloves of garlic crushed

2 tablespoons of olive oil

1 tablespoon dried thyme

½ teaspoon paprika powder

Salt

½ cup tomato puree

1 teaspoon cinnamon powder

 

Garnish

1 tablespoon olive oil

¼ cup fresh coriander leaves chopped.

 

 

Method

1.      Peel and wash the potatoes and divide into four parts or more according to your liking.

2.      Put a pan on medium heat and add in 2 tablespoons of olive oil.

3.      Brown the potatoes; keep turning until all the sides are evenly browned.

4.      Add in the garlic paste and cook until brownish in color then add in the tomato puree.

5.      Cook for a few minutes and when the puree is almost sticking at the bottom of the pan, add in the thyme, cinnamon, salt and paprika and mix well.

6.      Add in enough water to cook the potatoes.

7.      Increase the heat to bring the soup to boil, allow the soup to boil for approximately two minutes then lower the heat and cover the pan.

8.      Let the potatoes simmer for 15-20 minutes or until the potatoes are cooked, use a fork to check.

9.      Turn off the heat and garnish – remove the lid and sprinkle the fresh coriander leaves and the re olive oil.

10.  Cover and set aside for five minutes.

11.  Serve as desired.