Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
2 ea Dried red chile peppers,
-- chopped
1 c Potatoes, diced
2 1/2 c Green peas, fresh or frozen
1/4 ts Coriander powder
1/4 ts Cumin powder
1/8 ts Turmeric
6 ea Peppercorns, crushed
6 c Stock or water
Salt
Mint leaves for garnish

In a soup pot, warm the olive oil over low heat until hot. Stir in
the chile spices heat for 30 seconds. Add the potatoes peas
slowly cook for 5 minutes, stirring often, but do not brown. Reduce
heat if necessary. Add stock raise heat. Bring to a boil, cover,
reduce heat cook until the vegetables are very tender, about 25
minutes. Remove from stove cool for 10 minutes.

In batches, place soup through a blender blend until smooth.
Return to a clean pot gently reheat. Season with salt pepper
serve garnished with fresh mint leaves.

Recipe by Mark Satterly

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