Green Soup

Name: Green Soup
Ingredients: 900 g potatoes, peeled and roughly diced; 1 small onion, peeled and coarsely chopped; 1 14 liters chicken stock; 2 cm cube fresh gingerroot, peeled; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 5 tablespoons chopped fresh coriander; 1 small hot green chili; 275 g peas (fresh or frozen); 34 teaspoon salt (more if the stock is unsalted); 1 tablespoon lemon juice; 12 teaspoon ground roasted cumin seeds; 34 cup double cream

13 ingredients

8 steps

Ingredients

900 g potatoes, peeled and roughly diced
1 small onion, peeled and coarsely chopped
1 14 liters chicken stock
2 cm cube fresh gingerroot, peeled
2 teaspoons ground coriander
2 teaspoons ground cumin
5 tablespoons chopped fresh coriander
1 small hot green chili
275 g peas (fresh or frozen)
34 teaspoon salt (more if the stock is unsalted)
1 tablespoon lemon juice
12 teaspoon ground roasted cumin seeds
34 cup double cream

Directions

1

Combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil.
2

Cover, turn heat to low and simmer for 30 minutes.
3

Remove the cube of ginger and discard it.
4

Add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.
5

Bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender.
6

Empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth.
7

Put the soup into a clean pan.
8

Add the cream and bring to a simmer to heat through.