Dice 1 onion. Peel 5 garlic cloves. Chop ½ red chili. Chop 2 tbsp fresh ginger.
Place them all in a blender. Add 1/4 tsp of cumin powder. Add ½ cup water. 
Puree into a paste. 

Serves 4  | Prep. Time: 10 min. | Cooking Time: 10 min.

Heat a large saucepan over a high heat. Add the onion puree mixture. Saute 
for 1 minute. Add 4 cups of frozen peas. Add 6 cups of water. Add a 1 tbsp 
salt. Stir well. Cover with a lid and bring to the boil.

Remove from heat and pour the soup into a blender. Add 1 handful of mint 
leaves. Puree until smooth. Pour the pureed soup back into the saucepan. 
Add the juice of ½ lemon. Add salt and pepper to taste. 

Mix well and serve in 4 individual bowls.

Ingredients

1 onion
5 cloves garlic
1/2 red chili
2 tbsp fresh ginger
1/4 tsp cumin powder
4 cups frozen peas6 cups watersalt and pepper to tastejuice
1/2 lemon1 handful fresh mint leaves

Recipe provided by ifeelgood.com.au

Check this recipe >> holiday nut roast with vegan gravy