Name: Pea soup with spicy sprinkle
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup plain unsweetened yoghurt; 1 large onion, sliced; 1 tablespoon ginger, finely grated; 1 tablespoon butter; 3/4 teaspoon salt; 1/4 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon chilli powder; 4 cup frozen baby peas; 4 cup light stock; 12 large fresh mint leaves; Spicy sprinkle; 2 clove garlic, crushed; 1 small onion, finely chopped; 1 1/2 tiny bird's-eye chillies, finely crushed; finely grated zest of 1 lemon; 1/2 teaspoon coriander seeds, freshly ground; 1 tablespoon butter

Ingredients

1 cup plain unsweetened yoghurt

1 large onion, sliced

1 tablespoon ginger, finely grated

1 tablespoon butter

3/4 teaspoon salt

1/4 teaspoon turmeric

1/2 teaspoon ground cumin

1/4 teaspoon chilli powder

4 cup frozen baby peas

4 cup light stock

12 large fresh mint leaves

Spicy sprinkle

2 clove garlic, crushed

1 small onion, finely chopped

1 1/2 tiny bird's-eye chillies, finely crushed

finely grated zest of 1 lemon

1/2 teaspoon coriander seeds, freshly ground

1 tablespoon butter

Method

1.Line a sieve with muslin or paper towels, set it over a bowl and pour in yoghurt. Leave to drain for 3-4 hours, until creamy and thick.

2.Put onion and ginger in a saucepan with butter. Cover with a lid and cook gently for 7-10 minutes, until softened and lightly coloured; keep heat gentle or it will taste harsh.

3.Add salt, turmeric, cumin and chilli powder. Cook through for 30 seconds, then add peas and stock. Bring to a gentle boil, then lower heat and cook gently for 30 minutes, partially covered with a lid.

4.When soup is ready, remove lid and leave to cool for 10 minutes. Blend in a liquidiser with mint, blending most of the solid matter first, then adding as much liquid as necessary to bring it to a soup consistency. Taste and adjust seasoning if necessary. Return to cleaned pan and reheat.

5.For spicy sprinkle, sizzle ingredients in the butter for 2-3 minutes. Spoon soup into cups or bowls and add yoghurt. Put a dollop of sizzled onion mixture on top of each and serve immediately.

Check label of stock if eating gluten-free.
Note

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