A spicy and fresh pea soup packed full of fresh herbs and with a good chile hit.

NOTE: You will need a blender for this recipe.

Serves 4

canola oil
1 large yellow onion, finely sliced
1½-inch piece of ginger, peeled and grated
3 cloves of garlic, crushed
3 Indian green chiles, finely chopped
2 pounds frozen peas
2½ cups hot vegetable stock
juice of ½ a lemon
2 teaspoons garam masala
1 cup fresh mint leaves, chopped (plus extra to decorate)
1 cup fresh dill, chopped
2 teaspoons cumin seeds
a pinch of salt

Heat 2 tablespoons of oil in a deep saucepan and, when hot, add the onion. Fry until soft and translucent, but not golden, then add the ginger, garlic, and green chiles. Stir for a couple of minutes, then add the peas, hot stock, lemon juice, and garam masala.
Bring the peas to a boil, add the herbs, stir to mix, then take off the heat. Whizz up in a blender, pour back into the pan, and reheat gently.
In the meantime, make a hot cumin-flavored oil (tarka) to pour over the top of the soup. Pour a slug of oil into a small frying pan over medium heat and, when hot, add the cumin seeds. Leave to sizzle until they brown, add the salt, and take off the heat.
Transfer the soup into four bowls, sprinkle over the remaining mint leaves, and pour over the cumin oil.