Quick chunks with coriander and chili cream

Name: quick chunks with coriander and chili cream
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 2 clove garlic; 1 potato; 1 teaspoon cumin powder (djinten); 1 bunch coriander; 1 liter vegetable stock; 750 gram frozen pea; 1 lemon; 2 Red pepper; 125 milliliters whipped cream

Ingredients

4 tablespoon olive oil
1 onion
2 clove garlic
1 potato
1 teaspoon cumin powder (djinten)
1 bunch coriander

1 liter vegetable stock
750 gram frozen pea
1 lemon
2 Red pepper
125 milliliters whipped cream

Directions

Heat 3 tablespoons of oil in a soup pot and fry the onion and garlic.
Add the potato, cumin and the chopped cilantro stalks. Keep the leaves separate.
Pour a dash of broth and simmer for 8-10 minutes with the lid on the pan.
Add the rest of the stock, peas, 2/3 of the coriander leaves and the lemon juice. Season with pepper and cook gently for about 5 minutes.
In the meantime, heat the rest of the oil and fry the red pepper for 1-2 minutes. Beat the red pepper through the whipped cream.
Puree the soup in a blender or with a hand blender.
Spoon the chili cream in the soup and garnish with coriander leaves.