Chilled green pea, coriander and chilli soup
( SERVES 6 )
Photo by Tam West
|2 tsp||Coconut oil|
|1 large||Onion, diced|
|1½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|2 cm||Ginger, peeled and minced to 2 Tbsp of paste|
|2 medium||Desiree potatoes, peeled and diced|
|900 ml||Chicken stock, or vegetable stock|
|2 cups||Frozen peas|
|¼ tsp||Cumin seeds, toasted|
|½ tsp||Freshly ground black pepper|
|1||Green chilli, chopped|
|½ cup||Chopped fresh coriander, including stems and root base|
|½||Lemon, juice of|
|125 ml||Thick coconut cream, chilled|
- Heat oil in a saucepan over low heat. Add onion with a pinch of salt, stir, cover and sweat gently for 3-5 minutes just until onion is soft but not colouring at all.
- Stir in ground cumin, coriander, turmeric and ginger, and cook a further 30 seconds, then add potato, salt and stock. Bring to a simmer, cover and cook 15 minutes or until potato is very tender. Add peas and simmer a further 3 minutes. Use a stick blender to process soup until smooth. Transfer to a bowl, allow to cool before covering then refrigerate to chill.
- Use a mortar and pestle to grind toasted cumin, then add pepper, chilli and coriander and pound until smooth. Stir in lemon juice.
- Whisk coconut cream into soup and serve in chilled bowls. Swirl some spice paste into each serving.