Green Pea Soup
Ingredients
The soup base
-
3
tablespoons
fresh ginger, well chopped
-
10
cloves
garlic, smashed and peeled
-
2
pieces
serrano chiles, stemmed and chopped
-
¼
teaspoon
ground cumin
-
3
tablespoons
ghee or sunflower oil
-
2
pieces
bay leaves
-
1
medium
onion, chopped
-
4½
cups
vegetable stock or water
-
3½
cups
shelled fresh or frozen peas
-
1
teaspoon
sea salt
-
1
squeeze
fresh lemon juice
-
8
leaves
fresh mint, slivered
Optional toppings
-
to taste
pan-fried paneer, queso fresco, or haloumi, cut into tiny cubes
Instructions
- 1. Puree ginger, garlic, chiles, cumin, and water into a paste using a food processor or mortar and pestle.
- 2. Heat ghee in a large saucepan over medium-high heat and add bay leaves, sautéing for 30 seconds.
- 3. Stir in chopped onion and cook until it begins to color.
- 4. Add the garlic-ginger paste and cook for another minute.
- 5. Carefully add the stock, stir well, and bring to a boil.
- 6. Add the peas and simmer until bright and cooked through, about a couple of minutes.
- 7. Remove from heat, discard bay leaves, and puree the soup with a hand blender.
- 8. Adjust salt and consistency with additional stock if needed.
- 9. Serve hot, garnished with lemon juice, cumin, mint leaves, and optional cheese.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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