Halloween Recipes : Curried English Pea Soup with Paneer Naan…

Halloween Recipes : Curried English Pea Soup with Paneer Naan…

Serves 4 – 6

You will need:

  • 50g butter
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 1 tbsp mild curry paste
  • 750g frozen peas
  • 1 litre vegetable or chicken stock
  • Squeeze lemon juice
  • Sea salt and black pepper
  • 150g Thick Greek Yoghurt, to serve


Paneer Naan Bread:

  • 150ml hot semi-skimmed milk, not boiling
  • 2 tsp caster sugar
  • 2 tsp dried yeast
  • 450g plain flour
  • Sea salt and black pepper
  • 1 tsp baking powder
  • 3 tbsp vegetable oil
  • 1 egg, lightly beaten
  • 150ml natural low-fat yoghurt
  • 100g paneer, thinly sliced (if paneer is not available, use halloumi cheese)



Method:

  1. Preheat oven to 230°C/450°F/Gas 8.
  2. In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked. 
  3. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.



To make the paneer naan:

  1. Put the milk in a bowl, add sugar and yeast and stir. 
  2. Set aside for 20 minutes until the yeast has dissolved.
  3. Sift the flour, salt, pepper and baking powder into a bowl, add the yeast mixture, oil, egg and yoghurt, mix into a dough. 
  4. Knead the dough for 10 minutes and place into a bowl, cover with cling film and leave in a warm place for an hour.
  5. Knead the dough again for 3 minutes and divide into 6 balls, roll each ball into a tear-shaped naan and place on a greased baking sheet, places slices of paneer or halloumi onto the naan. 
  6. Bake each naan in the hot oven for 3-4 minutes, they should puff up.
  7. Place the naan under the grill about 10cm away from the heat for about 30 seconds to brown the naan slightly. 
  8. Remove from the grill and keep warm under a clean tea towel. 
  9. Repeat the process.



To serve:

  1.  Squeeze the lemon juice into the soup and stir well, serve with Greek Yoghurt and Paneer Naan Bread.


Tip :

  • Naan breads are much easier to make than you may think, if you do not want to put the cheese on you can simply brush with a little oil before you put them under the grill and sprinkle with a few cumin seeds, taking care the seeds do not burn.


Per serving:

  • 931 cals
  • 39.7g fat
  • 17.2g saturates
  • 18.1g sugar
  • 4.7g salt

Recipe and photo credits by award-winning chef Rachel Green for the Yes Peas! campaign –  yes peas

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

  1. Winnie
    23rd September 2012 / 6:18 pm

    Great !!I loooooooooove soup and can eat a bowl of soup everyday.The Naan is quite similar to one kind of pita-bread that I make – and together with the soup = wonderful meal!I've got to try this Naan with the cheese 🙂

    • Clairejustine
      24th September 2012 / 7:27 pm

      Thanks for the comment Winnie 🙂

  2. Kit @ i-lostinausten
    24th September 2012 / 5:53 am

    YUM! We love soup especially during the cool winter months! Looks so appetizing & comforting !

  3. Clairejustine
    24th September 2012 / 7:28 pm

    Thanks for stopping by 🙂

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