This delectable, creamy potato and pea soup recipe is spruced up with a variation of flavours including garam masala as well as an accompanying slice of French bread flavoured with garlic. Delicious, fresh and a surprising spice!
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 maris pipers, 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