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Green soup

Madhur Jaffrey
Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander

Green soup

Method

1. Combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil. Cover, turn heat to low and simmer for 30 minutes.

2. Fish out the cube of ginger and discard it. Add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.

3. Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender. Empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth. Put the soup into a clean pan. Add the cream and bring to a simmer to heat through.

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Serves: 5-6

Prep: 20 min
Cook: 40 min

Ingredients
900g Potatoes, peeled and roughly diced
75g Onions, peeled and coarsely chopped
1.2 litres chicken stock
2 cm cube fresh ginger root, peeled
2 tsp ground coriander
2 tsp ground cumin
5 tbsp fresh, green Coriander, chopped
0.5 hot green chilli
275g shelled peas, fresh or frozen
0.75 tsp Salt, (more if the stock is unsalted)
1 tbsp lemon juice
0.5 tsp ground roasted cumin seeds
150ml double cream