Indian-Style Green Pea Soup


Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian-Style Green Pea Soup

My Mom was a good cook and baker, but soup was rarely part of the menu when I was growing up. Occasionally, we would be served the canned variety for lunch, which probably explains why it took a few years of cooking for myself before I developed a passion for a comforting bowl of homemade soup. I enjoy soup year round, but when the cold temperatures have me in their grip, there's really nothing finer to ward off the winter chills.

This Indian-style creamy pea soup that includes frozen peas in addition to green split peas is quite possibly one of the best pea soups that I have ever eaten. Slightly spicy, earthy, thick and satisfying, I served it up to some friends with some cardamon rice cakes and plump Cheddar Dijon biscuits. If my dining pals were still hungry after dinner, it wasn't food they were craving.


Indian-Style Green Pea SoupIndian-Style Green Pea Soup
Recipe by
Cuisine: Indian
Published on December 10, 2008

Thick, satisfying and warming soup with earthy split peas, sweet green peas and a delicious Indian spicing

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Ingredients:
  • 1 1/2 cups green split peas
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium carrot, chopped
  • 2 red or green chilies, seeded and finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • pinch of cayenne
  • 2 medium tomatoes, chopped
  • 5 cups vegetable stock or water
  • 2 cups frozen peas
  • 1 tablespoon fresh mint
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste
  • yogurt or sour cream (optional)
Instructions:
  • Rinse the split peas and soak in enough water to cover for 2 to 3 hours. Drain and rinse, then set aside.

  • Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 2 to 3 minutes or until the onion is soft but not brown. Stir in the ginger, chilies, cumin, coriander, turmeric and cayenne and continue to stir for 1 minute. Now add the split peas, tomato and vegetable stock or water to the pan. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 1 1/2 hours.

  • Add the frozen peas and mint and cook for another few minutes. Remove from heat and purée the soup with a hand blender or in batches in a food processor or countertop blender. Season with salt and pepper.

  • Serve hot or warm with a dollop of yogurt or sour cream if desired.

Makes 6 servings

9 comments:

Ricki said...

What a difference between "split" and "green" pea! This looks terrific--so fresh.

Priya said...

Wo wat a nourishing soup..lovely

Vanamala said...

healthy soup

Vanessa said...

I am a soup girl and split pea is my favorite. I love the sound of this but I am a sucker for Indian or anything reselmbling it!

Lucy said...

Ah, now you see, I've never looked at your veg stock recipe, but am very pleased you drew my attention toward it - coriander, cumin and ginger. Brilliant.

rhid said...

This looks amazing. I utterly adore green pea soup and the addition of all the spices sounds amazing (kinda like a split pea/lentil soup - both of which I love). Perfect for the weather!

Aparna said...

This is perfect for the season and its the season for green peas here.:)

Usha said...

I adore hearty and spicy soups and this one sounds fantastic, I am starring this along with so many other delightful recipes I have bookmarked to try from your site:-)

Max mickle said...

Your Green Pea Soup delicious! Very nice site. Your Pea soup recipe presentation is an eye-pleaser.I'm sure it'll be a big hit with the foodies!