Curry Leaf Spiced Pea Soup

Instructions

1. Sauté ginger, garlic, and onion on medium heat in a saucepan with 1 tbsp butter until soft
2. Add frozen peas (reserve a few peas for garnish), stock and bay leaves to the pan, bring to a boil, turn the heat down, and simmer for a few minutes.
3. In a small frying pan on medium heat, melt the remaining butter
4. Add cumin seeds, mustard seeds, and curry leaves and cook until they sizzle and pop a little
5. Add the curry leaves and mustard seeds to the peas and then blitz in the food processor or with a hand blender until smooth
6. Season with sea salt, pepper, or chilli flakes/powder if desired
7. Garnish with a few peas (microwaved or steamed) and some chopped fresh coriander
8. Serve piping hot with some fluffy hot naan bread