During February we trialled offering only home made soups in our Restaurant instead of a full lunch menu. With thousands of visitor’s through the garden during our ‘Snowdrop’ month we were concerned that everyone should be offered not only a delicious lunch but a lunch which was quick to serve!
Needless to say our range of home made soups all created by the restaurants co-owner, Claire were a huge success with some people returning through the month to sample all the different flavours.
One of the most popular was Indian Pea, which is listed below for you to try at home. Of course we grow most of our vegetables in the Kitchen Garden and use them throughout the year in our dishes but if you don’t have a vegetable patch then Claire suggests ‘why not pop along to your local farmers market to buy really fresh ingredients to make homemade seasonal dishes’.
Photo: Claire, Co-owner of the Restaurant making a batch of Lemon Cupcakes.
Rococo Garden Indian Pea Soup
2 tbsp vegetable oil
225g Floury potatoes
1 large onion
2 garlic gloves
1 tsp garam masala
1tsp ground coriander
1tsp ground cumin
900ml homemade vegetable soup
1 red chilli
100g fresh peas or fresh frozen peas
4 tbsp natural yogurt
Fresh coriander to garnish.
Heat the vegetable oil in a large pan add diced potato, onion and garlic saute gently for 5 minutes. Add ground spices and cook for 1 minute, stirring constantly. Stir in vegetable stock, chilli and bring mixture to the boil. Reduce heat and simmer for 20 minutes. Add peas and cook for a further 5 minutes.
To serve stir in yogurt and garnish with fresh coriander. We serve ours with thick slices of homemade seeded bread.