Indian Potato and Pea Soup
Perfect in winter, this one is a belly warming, hot and spicy, and super easy recipe. It's nutricious and easy, and can be made vegan simply by either leaving out the yoghurt, or replacing with a vegan yoghurt.
Main meal serves: 4, Entree: 6-8. Preparation time: 15mins, cooking time: 20 mins
Main meal serves: 4, Entree: 6-8. Preparation time: 15mins, cooking time: 20 mins
Ingredients
- 2 tbsp vegetable oil (not olive oil)
- 225g potatoes, diced
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1 tsp garam masala powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 850ml vegetable stock
- 1 red chilli, chopped, or 1/2 tsp dried chilli flakes
- 100g frozen peas
- 4 tbsp natural yoghurt
- salt and pepper
- Chopped coriander and warm crusty bread or naan to serve
Preparation
- Heat the vegetable oil in a large, heavy based saucepan. Add the potatoes, onion and garlic and saute over low heat for about 5 minutes, stirring regularly.
- Add the garam masala, coriander and cumin and stir constantly for 1 minute
- Stir in the vegetable stock and chilli, and bring the mixture to the boil. Reduce heat and cover the pan to simmer for 20 mins, or until the potatoes become soft.
- Add the peas and cook for a further 5 minutes. Finally, stir in the yoghurt and season with salt and pepper to taste.
- Serve immediately with warm cursty bread or naan, sprinkling fresh coriander on the soup once served.