In a deep saucepan, heat the butter, some oil and gently cook the diced onion until it starts to brown and soften. Add the cumin seeds.
Dice the potatoes into 2cm cubes and add to the onions, add a little more butter and cook gently for 10 mins or until the potato has started to soften nicely.
Add the peas into the pan and stir through, along with the fenugreek powder, a good seasoning of salt and pepper and follow with the vegetable stock. Simmer for 8-10 mins, but only until its piping hot and the potatoes are totally soft. We want to keep the bright green colour of the peas by not overcooking at this stage.
Add the fresh herbs and blend well immediately until smooth and silky.
Boil 4 Eggs for 5 minutes, run under cold water when the cooking is finished and peel the eggs.
Serve the soup with an egg, a drizzle of olive oil, some fresh lemon zest, chilli flakes and a generous grating of parmesan cheese! Enjoy.