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Indian Peas Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An appetizer which will refresh you on a cold evening.

An appetizer which will refresh you on a cold evening.

Ingredients

Serves: 4 -5

Metric Cups
  • 500 grams green peas (shelled)
  • 5⅛ centimetres 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
  • 2½ centimetres cinnamon sticks
  • 1 teaspoon salt
  • 250 millilitres cream
  • 1250 millilitres water
  • 17⅔ ounces green peas (shelled)
  • 2 inches piece of fresh gingerroot (grated)
  • 8 cloves garlic (grated)
  • 2 medium green chile (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
  • ⅞ inch cinnamon sticks
  • 1 teaspoon salt
  • 9 fluid ounce cream
  • 44 fluid ounce water

Method

Indian Peas Soup is a community recipe submitted by nandinimitra and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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