|Sat Fat 1.4g||7%|
Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala
Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.
Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.
250g Rooster potatoes, peeled and cubed
400g petits pois
1 onion, sliced
1l vegetable stock
1 small bunch of mint leaves
2tbsp garam masala plus extra to serve
8 slices of French bread
Salt, pepper and chilli flakes
1 bunch coriander
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
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