Total Time
1hr
Prep 20 mins
Cook 40 mins

From UK FoodTV

Ingredients Nutrition

  • 900 g potatoes, peeled and roughly diced
  • 1 small onion, peeled and coarsely chopped
  • 1 14 liters chicken stock
  • 2 cm cube fresh gingerroot, peeled
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 5 tablespoons chopped fresh coriander
  • 1 small hot green chili
  • 275 g peas (fresh or frozen)
  • 34 teaspoon salt (more if the stock is unsalted)
  • 1 tablespoon lemon juice
  • 12 teaspoon ground roasted cumin seeds
  • 34 cup double cream

Directions

  1. Combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil.
  2. Cover, turn heat to low and simmer for 30 minutes.
  3. Remove the cube of ginger and discard it.
  4. Add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.
  5. Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender.
  6. Empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth.
  7. Put the soup into a clean pan. Add the cream and bring to a simmer to heat through.
Most Helpful

5 5

Loved this soup. I made half the recipe but used a whole serrano pepper in it. I added it a bit earlier than shown, to let it simmer with the potato. I used half and half instead of the cream. This was very warming and lovely.