Spiced Pea Soup with Crispy Paneer

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OcadoLife

4 serving

Prep time:

Cook time: 20 mins

Serves: 4

Fried paneer gives this Spiced Pea Soup a lovely crispy texture that works well with the richness of the peas and the coconut milk. Great British Bake Off finalist Ruby Tandoh suggests using frozen peas as they’re quick to cook and packed with flavour. This is an easy recipe to scale up and freeze for any time you need a speedy, satisfying supper. Scatter over the paneer just before serving.

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Ingredients Method

Ingredients

2 tbsp coconut oil
2 leeks, halved and thickly sliced
1 tbsp mild curry powder
1 tsp garam masala
800g frozen peas
400ml tinned coconut milk
125g paneer, coarsely grated

Method

Step 1

Heat 1tbsp of the oil in a large saucepan over a medium-low heat. Add the leeks and a good pinch of salt, then put a lid on the pan and cook for 10-12 mins, stirring every few mins, until the leeks have collapsed and are tender.

Step 2

Add the curry powder and garam masala to the pan, stir well and fry for 2 mins with the lid off.

Step 3

Add the peas, coconut milk and 750ml just-boiled water to the pan, increase the heat to medium and bring the soup mixture to a simmer. Once it’s bubbling, simmer gently for 5 mins.

Step 4

Meanwhile, heat the remaining 1tbsp of oil in a large frying pan over a medium heat. Add the grated paneer and fry for 4-6 mins, stirring often, until the cheese is crisp and has taken on a mottled deep brown colouring.

Step 5

Turn the heat off under the soup, then use a stick blender to blitz until smooth, adding salt to taste and a splash more water if necessary. Divide between bowls and scatter some crispy paneer over the top of each. The soup can be made up to 3 days in advance and stored in the fridge, but the paneer is best fried immediately before serving.