Chilled green pea, coriander and chilli soup

Name: Chilled green pea, coriander and chilli soup
Yield: 6
Ingredients: 2 tsp Coconut oil; 1 large Onion, diced; 1 ½ tsp Ground cumin; ½ tsp Ground coriander (Main); ¼ tsp Turmeric; 2 cm Ginger, peeled and minced to 2 Tbsp of paste; 2 medium Desiree potatoes, peeled and diced; 1 tsp Salt; 900 ml Chicken stock, or vegetable stock; 2 cups Frozen peas (Main); ¼ tsp Cumin seeds, toasted; ½ tsp Freshly ground black pepper; 1 Green chilli, chopped (Main); ½ cup Chopped fresh coriander, including stems and root base (Main); ½ Lemons, juice of; 125 ml Thick coconut cream, chilled

for 6 people

Tam West

Laurie Black

Chef and food writer

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Soup

2 tsp	Coconut oil
1 large	Onion, diced
1 ½ tsp	Ground cumin
½ tsp	Ground coriander (Main)
¼ tsp	Turmeric
2 cm	Ginger, peeled and minced to 2 Tbsp of paste
2 medium	Desiree potatoes, peeled and diced
1 tsp	Salt
900 ml	Chicken stock, or vegetable stock
2 cups	Frozen peas (Main)

Spice paste

¼ tsp	Cumin seeds, toasted
½ tsp	Freshly ground black pepper
1	Green chilli, chopped (Main)
½ cup	Chopped fresh coriander, including stems and root base (Main)
½	Lemons, juice of

To serve

125 ml

Thick coconut cream, chilled

Directions

Heat oil in a saucepan over low heat. Add onion with a pinch of salt, stir, cover and sweat gently for 3-5 minutes just until onion is soft but not colouring at all.
Stir in ground cumin, coriander, turmeric and ginger, and cook a further 30 seconds, then add potato, salt and stock. Bring to a simmer, cover and cook 15 minutes or until potato is very tender. Add peas and simmer a further 3 minutes. Use a stick blender to process soup until smooth. Transfer to a bowl, allow to cool before covering then refrigerate to chill.
Use a mortar and pestle to grind toasted cumin, then add pepper, chilli and coriander and pound until smooth. Stir in lemon juice.
Whisk coconut cream into soup and serve in chilled bowls. Swirl some spice paste into each serving.