Hello, I’m Elise. Today, I’m gonna show you how to prepare baked potato croquettes with pumkin/carrot/tomato soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, 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 recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Baked potato croquettes with pumkin/carrot/tomato soup is something which I have loved my whole life. They are fine and they look wonderful.

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

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

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