From The Easy Way Vegetarian, Parragon Books, 2012.
A spicy soup sounded just what I felt like.
Two medium potatoes were peeled and diced, an onion was chopped and a garlic clove was crushed. These went into a saucepan to be sautéed on a low heat for about 5 minutes. Spices then went into the pot: a teaspoon each of garam masala, ground coriander and ground cumin. These were cooked for another minute when the aromas began to emerge strongly.
Now 800ml stock was added with a chopped green chilli. The recipe called for a red chilli but I only had green. When the liquid had come to the boil it was turned to a simmer for 20 minutes. Now a cup of frozen green peas was added. They were cooked for another 5 minutes. When I tasted it it did not need any further seasoning.
When served a dollop of mascarpone was placed on the centre of the soup. Yoghurt was called for but I used the mascarpone that was in the refrigerator. Chopped coriander was sprinkled over the surface.
This was spicy with a touch of heat, a little thinner than I had expected but next time that can be rectified by a little more potato.
Ease of cooking: ✔✔✔✔