Hi, I’m Kate. Today, we’re going to make baked potato croquettes with pumkin/carrot/tomato soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Baked potato croquettes with pumkin/carrot/tomato soup Recipe

Baked potato croquettes with pumkin/carrot/tomato soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Baked potato croquettes with pumkin/carrot/tomato soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook baked potato croquettes with pumkin/carrot/tomato soup using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Take 1 kg irish potatoes
2. Get 1 table spoon butter
3. Take 1 large onion
4. Make ready 1/2 tablespoon tumeric
5. Make ready to taste Salt
6. Get Cooking oil
7. Take I bunch dhania
8. Get Pumkin/carrot/tomato soup
9. Make ready 2 cups pumkin puree
10. Get 1 cup tomato puree
11. Take 1/2 cup grated carrots
12. Take 1 large onion
13. Take 100 gms chicken pieces
14. Prepare 1 tablespoon ginger/ garlic paste
15. Prepare 1 knorr chicken cube
16. Make ready I teaspoon tumeric
17. Prepare 1/2 tablespoon tomato paate
18. Prepare 1 cup milk/cream
19. Prepare Cooking oil
20. Make ready to taste Salt
21. Prepare 1 teaspoon rosemery leaves

Instructions to make Baked potato croquettes with pumkin/carrot/tomato soup:

1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
2. Fry the onions till well cooked
3. Add in the butter, salt and tumeric
4. Add in the dhania
5. Add in the potatoes bit by bit as you stir
6. Stir till well mixed then mash
7. Let them cool the roll into desired shapes and arrange on a greased oven tray
8. Apply melted butter on top
9. Bake until browned and crispy
10. For the soup. Prepare the ingredients
11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
12. Fry the onions
13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
15. Add in the grated carrots and browned chicken
16. Add in the pumkin puree bit by bit while stirring
17. Add in the milk and keep stirring till a desired consitency is achieved
18. Cover and allow it to simmer for a few mins

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