RCI-SP.003.0647.001
Spicy Potato and Pea Soup
Spicy Potato and Pea Soup from the Public Health Cookbook -- original source of recipe, government resource licensed in the public domain : 40 minutes : 4
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- potatoes2 largepeeled and diced
- onion1 largechopped
- garlic cloves2 unitminced
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 3½ cups
- ¼ teaspoon
- 1 cup
- plain4 tablespoonsnonfat yogurt
- salt and pepper1 unitto taste (optional)
Method
1
Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
5 minutes
2
Add the minced garlic, cumin, coriander, and red pepper flakes to the pot and stir for about 1 minute until fragrant, taking care not to burn the spices.
1 minutes
3
Add the peeled and diced potatoes to the pot and stir to coat them evenly with the spiced onion mixture.
2 minutes
4
Pour in the low-sodium vegetable broth and bring the soup to a boil over medium-high heat, then reduce the heat to a gentle simmer.
5 minutes
5
Simmer the soup until the potatoes are completely tender when pierced with a fork.
15 minutes
6
Stir in the fresh or frozen peas and cook for an additional 3-4 minutes until the peas are heated through and bright green.
4 minutes
7
Sprinkle in the garam masala and season with salt and pepper to taste, stirring well to incorporate all the flavors.
1 minutes
8
Ladle the soup into bowls and serve hot, optionally garnished with a pinch of additional garam masala or fresh herbs.