|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
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
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Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!