2 tablespoon olive oil
2 each dried red chile peppers, - chopped
1 cup potatoes, diced
2 1/2 cup green peas, fresh or frozen
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/8 teaspoon turmeric
6 each peppercorns, crushed
6 cup stock or water
1 mint leaves for garnish
In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.
In batches, place soup through a blender & blend until smooth. Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.
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