Time Required: 25 minutes
Serves: 4
Time Required: 40 Minutes
Ingredients:
1 tbsp Butter
4 Potatoes, diced
1 Cup Shelled Peas
1 large Onion, chopped
2 Garlic cloves, crushed
1tsp ground Coriander Seeds
1tsp ground Cumin Seeds
3 ¾ Cups, Vegetable Stock
1/2 tsp Red Chili Flakes
Salt and Pepper to taste
Chopped Coriander leaves, to garnish
Method:
Heat Butter in a large saucepan and add the diced Potatoes, Onion and Garlic. Sauté gently for about 5 minutes, stirring continuously.
Add the ground spices and cook for 1 minute, stirring all the time. Stir in the vegetable stock, Peas and Red Chili flakes and bring the mixture to boil. Reduce the heat, cover the pan, and simmer for 20 minutes, until the Potatoes turn soft. Add Salt and Pepper. Pour into soup bowls, garnish with Coriander leaves and serve hot with Bread Croutons.