Pea soup for a cold evening.

So it's May. Heard on the radio today someone saying that a third of 2012 is already behind us - incredible how fast it went! Still remember our skiing escapades, the crisp cold nipping at your skin, and the promenade by the lake covered in a thick layer of ice...

Winter is gone, spring slowly turning into summer. Soon there will be time for picnics, strawberry tarts and berry muffins. Can't wait!

Meantime, with the window open just enough to let some fresh air in, but not so much that the cold gusts of air get in, we are enjoying another Indian soup. Good for evenings like this - spring greens infused with a bit of hot spices, to shut that night chill firmly out.

Indian Potato and Pea Soup
serves 4, prep time 30min

2tbsp vegetable oil
5 medium potatoes, diced
2 large onions, chopped
2 garlic cloves, crushed
1tbsp ground coriander
1 tbsp ground cumin
4 cups of vegetable stock/bullion
1 red chilli, chopped,
1 cup frozen peas
4 tbsp of unsweetened yoghurt
chopped fresh coriander, to garnish

1. Heat the vegetable oil in a large saucepan, add potatoes, onions and garlic, then gently saute for 5min, stirring constantly
2. Add ground spices, cook for another minute.
3. Stir in the vegetable stock and chilli, bring the mixture to boil. Reduce the heat, cover the pan and simmer for 20min, or until the potatoes get soft
4. Add the peas and cook for another 5min. Stir in the yoghurt, season to taste.
5. Pour into soup bowl and garnish with coriander. May be served with warm garlic bread.

This is definitely one of our all-time favorites. It's very refreshing, and leaves a warming sensation - its spicy notes softened and sweetened by the peas and potatoes, while the coriander and yoghurt add a discreet citrus/sour counter-point. Perfect for a long but still a bit chilly first day of spring. Happy Walpurgisnacht!