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Spicy Indian Potato & Pea Soup

2 tablespoons of vegetable oil
8 ounces of meaty potatoes, diced
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon of garam masala
1 teaspoon of ground coriander
1 teaspoon of ground cumin
3 3/4 cups of vegetable bouillon
1 red chile, chopped
3 1/2 ounces of frozen peas
4 tablespoons of low fat plain yogurt
salt and pepper
chopped cilantro, to garnish

Heat the vegetable oil in a large pan and add the diced potatoes, onion and garlic. Sauté gently for about 5 minutes, stirring constantly. Add the ground spices and cook for 1 minute, continuing to stir all the time.

Stir in the vegetable bouillon and the chopped red chile, and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 20 minutes.

Add the frozen peas and cook for another 5 minutes. Stir in the yogurt and season as required to taste.

Pour the soup into warmed bowls, garnish with the chopped cilantro, and serve hot with warm crusty bread. Serves 4

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