Spiced Pea Soup with Crispy Paneer
By OcadoLife
Published on 04 November 2022
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.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 2 tbsp of coconut oil
- 2 leeks, halved and thickly sliced
- 1 tbsp of mild curry powder
- 1 tsp of garam masala
- 800 g of frozen peas
- 400 ml of tinned coconut milk
- 125 g of 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.