This weekend, I decided I wanted to make a change from the traditional chicken soup, so I made this pea soup as an alternative.
It is creamy and filling and also goes well with lokshen or knaidlach but you can just as well serve it with mini pasta or rice in the soup.
- 2tbsp sunflower oil
- One large onion, finely chopped
- 1kg frozen peas
- 1 large potato, cut into small cubes
- ½ tsp cumin powder
- ½ tsp ground coriander powder
- 3 and ½ litres boiling water
- Salt and pepper
Heat the oil in a medium sized saucepan on small to medium sized flame and when hot, gently fry the onions until soft and lightly golden in colour. This will take around 15 minutes, but don’t try to increase the heat as you want the onions to sweeten.
Add the potatoes and gently fry for a further 5 minutes, stirring occasionally to prevent the potatoes from sticking to the base of the pan.
Add the peas and stir to mix and fry for a further 5 minutes to defrost the peas.
Add the cumin, coriander powder and mix.
Add the boiling water.
Add salt and pepper to taste.
Cook at a gentle simmer for 40 minutes.
Liquidise soup to make a creamy consistency.