- 5
- 10 mins
- 50 mins
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Ingredients
- 900 g (4oz) potatoes, peeled and roughly diced
- 75 g (3oz) onion, peeled and coarsely chopped
- 4 cups chicken stock
- 3/4 -in cube fresh ginger, peeled
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 5 tbsp chopped cilantro
- 1/2 fresh, hot green chili
- 275 g (10oz) shelled peas, fresh or frozen
- 1 tsp salt (to taste)
- 1 tbsp lemon juice
- 150 ml (5 oz) heavy creme
- fresh green chili sliced for garnish
Preparation
Step 1
Combine potatoes, onion, stock, ginger, ground coriander and cumin into a pot and bring to boil. Cover, turn heat to low and simmer 30 minutes.
Remove ginger cube. Add cilantro, green chili, peas, salt, and lemon juice. Bring to boil and simmer uncovered 2-3 minutes until peas are just tender.
Transfer soup to blender in 2-3 batches and blend smooth.
Put soup in clean pot and add creme. Bring to simmer to heat through.
Serve immediately with chopped chilies as garnish.