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  • Recipes
  • Spiced Pea Soup with Crispy Paneer
Spiced Pea Soup with Crispy Paneer

By OcadoLife
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…
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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 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

5 steps

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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.