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INDIAN PEAS SOUP

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Serves: 4 -5

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  • Vegetarian
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An appetizer which will refresh you on a cold evening.

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Ingredients

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  • 500 grams green peas (shelled)
  • 5.1 cm piece of fresh root ginger (grated)
  • 8 cloves garlic (grated)
  • 2 medium green chilli (chopped fine)
  • 3 tablespoons butter / ghee
  • 1 teaspoon cumin seeds
  • 1 medium onion (finely chopped)
  • 2 leaves bay leaves
  • 1 star anise
  • 2 green cardamom
  • 2 whole cloves
  • 2.5 cm cinnamon sticks
  • 1 teaspoon salt
  • 250 ml cream
  • 1250 ml water

Method

  1. Wash and boil green peas in two cups of water.
  2. Blend in a blender to make a smooth puree.
  3. Grind ginger, garlic and green chillies to a paste.
  4. Heat ghee or oil in a pan, add cumin seeds and bay leaves,star aniseed cardamoms, cloves and cinnamon.
  5. stir-fry for half a minute.
  6. Add onion and sauté till it turns a light pink.
  7. Add ginger-garlic-green chilli paste. Sauté for one to two minutes.
  8. Add green peas puree. Cook for five minutes, stirring continuously.
  9. Add three cups of water and bring to a boil. Season with salt and stir.
  10. Remove bay leaves and discard. Reduce heat and cook further for five minutes.
  11. This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
  12. Strain the soup into another container.
  13. Stir in fresh cream and serve hot garnished with a swirl of cream. 

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