10 oz (300 g) frozen peas
2 potatoes, peeled and diced
1 onion, peeled and diced
2 oz (60 g) spinach leaves (net trimmed weight)
2 1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 piece fresh ginger, 1 1/4 in (3 cm) thick
2 1/4 pints (1.3 litres) chicken stock
2 tbsp coriander leaves
1/2 green chilli pepper, finely chopped
2 tbsp fresh lime juice
6 mint leaves
5 fl oz (150 ml) single cream
pinch ground cinnamon
salt and pepper
2 potatoes, peeled and diced
1 onion, peeled and diced
2 oz (60 g) spinach leaves (net trimmed weight)
2 1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 piece fresh ginger, 1 1/4 in (3 cm) thick
2 1/4 pints (1.3 litres) chicken stock
2 tbsp coriander leaves
1/2 green chilli pepper, finely chopped
2 tbsp fresh lime juice
6 mint leaves
5 fl oz (150 ml) single cream
pinch ground cinnamon
salt and pepper
Garnish with:
coriander leaves
method
1. Clean and prepare all the vegetables. Grind the cumin seeds in a spice mill, or pound to a powder with a pestle and mortar. Take out 1/2 tsp of the ground cumin and set aside; add the coriander seeds to the cumin in the mill or mortar and grind them too.
2. Sift in a fine sieve to separate the coriander seed cases. Place 1/2 tsp ground cumin in a small, non-stick frying pan and toast gently over a low heat, stirring; as soon as the spice releases a full aroma, remove from the heat and reserve.
3. Place the potatoes, onion, the whole piece of ginger and the mixed cumin and coriander in a large saucepan with the chicken stock. Bring to the boil, cover and simmer over a fairly low heat for 20 minutes.
4. Add the peas, the well washed spinach, fresh coriander leaves, mint, the reserved toasted cumin, the chilli pepper and 1 tsp salt. Replace the lid and simmer for a further 25 minutes.
5. Remove and discard the ginger; beat the soup with an electric beater to reduce to a puree or put through a vegetable mill and return to the saucepan.
6. Stir in the cream, add a little more salt if needed, add lime juice to taste, a pinch of cinnamon and some freshly ground pepper. Garnish with the coriander leaves.
2. Sift in a fine sieve to separate the coriander seed cases. Place 1/2 tsp ground cumin in a small, non-stick frying pan and toast gently over a low heat, stirring; as soon as the spice releases a full aroma, remove from the heat and reserve.
3. Place the potatoes, onion, the whole piece of ginger and the mixed cumin and coriander in a large saucepan with the chicken stock. Bring to the boil, cover and simmer over a fairly low heat for 20 minutes.
4. Add the peas, the well washed spinach, fresh coriander leaves, mint, the reserved toasted cumin, the chilli pepper and 1 tsp salt. Replace the lid and simmer for a further 25 minutes.
5. Remove and discard the ginger; beat the soup with an electric beater to reduce to a puree or put through a vegetable mill and return to the saucepan.
6. Stir in the cream, add a little more salt if needed, add lime juice to taste, a pinch of cinnamon and some freshly ground pepper. Garnish with the coriander leaves.
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