Added by Lesley Robb on 23 February 2018
900g potatoes, peeled and roughly diced
75g onions, coarsely chopped
1.2 litres chicken stock
2cm cube of fresh ginger (this will eventually be removed)
½ teaspoon ground coriander
2 teaspoons ground cumin
5 tablespoons chopped fresh coriander
½ fresh hot green chilli, roughly chopped
275g frozen peas
¾ teaspoon salt (or not, depending on the type of stock you are using)
1 tablespoon lemon juice
½ teaspoon ground, roasted cumin seeds
150ml double cream (I use milk)
In a pan combine the potatoes, onions, stock, ginger, ground coriander, and ground cumin and bring to a boil.
Cover, turn the heat to low and simmer for 30 minutes.
Remove the cube of ginger and discard. Add the fresh coriander, chilli, peas, salt if necessary, lemon juice and cumin seeds.
Bring to the boil and simmer for 2-3 minutes or until the peas are just tender.
Blend the soup until smooth. Add the cream/milk and heat through.
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