Curried Pea and Lettuce Soup

Note: Try other kinds of peas and lentil, even canned chick peas. If using dry lentils, soak and cook until soft, before adding.

The turmeric, cumin, curry powder and coriander is what makes this recipe interesting, not the peas. Fresh peas are too precious for soups.

Ingredients
3 Tbsp olive oil
1 large onion chopped
1 medium garlic minced
2 tsp curry powder
3/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1 Tbsp whole-wheat pastry flour
2 Tbsp lemon juice
2 tsp honey
1.5 tsp tahini
2.5 cups fresh or frozen green peas
4 to 6 cups chopped bibb or romaine lettuce
5 cups vegetable flavoured broth or 1 Knorr chicken stock cube in 5 cups of water
freshly ground pepper to taste

Directions
1. Heat the oil and add onion and garlic. Stir over medium heat to saute but not brown. Add spices and four and stir well.

2. Add chicken broth and stir.

3. Reserve ½ cup of broth and add tahini. Do not add this portion of the broth until the soup is cooked.

4. When broth is heated to boiling, reduce heat, and add lettuce and peas. Simmer for 10 minutes.

5. Place cooked vegetables with some broth into a food processor and puree to make a soup with a creamy consistency.

6. Return the pureed vegetables to pot and remaining broth with tahini.

7. May be garnished with lemon zest.