This soup, slightly adapted from the book Practical Cooking: Soups, is wonderful in chilly weather. It's also great for those watching calories -- it's got about 150 calories per serving -- and for those cooks who desire something intensely flavorful but easy to make on the stove.
I made this recently for the first time, and as I mentioned in a previous post, I forgot to take a photo! It turns out quite chunky, but it's not pureed, so you'll want to pay attention to cutting the veggies attractively (if you care about that kind of thing).
Indiana potato and pea soup (makes 5 servings)
2 tablespoons canola oil
1/2 pound potatoes, diced
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon garam masala (a favorite spice of mine)
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cups vegetable stock
1 cup soy milk
1 seeded and chopped red chile (leave unseeded if you want it extra spicy)
4 ounces frozen peas
5 tablespoons plain yogurt or soy yogurt
salt and pepper, to taste
1/4 cup chopped, fresh cilantro
1.) Saute the potatoes, onion, and garlic in heated oil in a soup pot, stirring, for 5 minutes, then add the ground spices and cook for another minute.
2.) Add the veggie stock and red chile. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes.
3.) Add the peas, and cook another 3 minutes or so.
4.) Stir in the soy milk, letting it heat up but not continue to cook.
5.) Serve in individual bowls with a tablespoon of yogurt on top of each. Garnish with cilantro.