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Pea and Ginger Soup
I made this soup recipe from Hannah Miles from the BBC's Master Chef and really enjoyed it. Quick and easy and yummy with warm crusty bread. :thumbs:

[COLOR="Blue"]Pea and Ginger Soup
Serves 4, cooking time 30 minutes

300grams frozen peas
2 large carrots, peeled and chopped
2 large courgettes, chopped
1 large onion, peeled and chopped
1 clove of garlic
2 inch piece of ginger, peeled and finely sliced
1 litre chicken or vegetable stock
1/2 tsp garam masala
1/2tsp tumeric
1 tbsp olive oil
Salt and Pepper
100ml milk or cream
grated cheese and toasted raisin bread to serve

Heat the oil in a large saucepan and add the onion with a large pinch of salt and cook for approximately 5/6 minutes, until they are soft and translucent. Add the garlic and cook for another 3 minutes. Add the ginger, garam masala and tumeric and cook for a further 3 minutes. If the ginger starts to stick add a spoonful of water. Add the peas, carrots and courgettes to the pan with the chicken stock and simmer for 20 minutes until the carrots are soft. Blitz with a hand blender until smooth and add the milk or cream. Return to the heat for a few minutes, season with salt and pepper, then serve with grated cheese and toasted fruit bread.

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