Creamy Tomato and Potato Soup

1In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

2Stir in the mixed spices and cook for another minute until fragrant.

3Add the diced tomatoes (4 medium) and bell pepper (1) to the pot. Cook for about 5-7 minutes until the tomatoes (4 medium) break down and release their juices.

4Add the diced potatoes (2 medium) and salt (1 teaspoon), stirring to combine. Pour in the vegetable broth (4 cups) and bring the mixture to a boil.

5Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes (2 medium) are tender.

6Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

7Stir in the milk (2 cups) and heat through, but do not boil. Adjust seasoning with more salt (1 teaspoon) if needed.

8Serve hot, garnished with fresh herbs if desired.