Ingredients
250g Vivaldi, peeled and cubed
400g peas
1 onion, sliced
1 litre vegetable stock
1 small bunch of mint leaves
2 tablespoons garam masala plus extra to serve
8 slices of French bread
Rapeseed oil
Salt, pepper and chilli flakes
1 bunch coriander
Directions
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.
Recipe courtesy of lovepotatoes.co.uk
Serving size 4