Spicy Pea, Dill & Mint Soup (hare matar ka shorba)#vegan #vegetarian #soup

Name: Spicy Pea, Dill & Mint Soup (hare matar ka shorba) #vegan #vegetarian #soup
Cuisine: British
Ingredients: 1 large brown onion, finely slideced; 3 cm ginger, peeled and grated; 3 cloves garlic, crushed; 3 green finger chillies, finely chopped; 900 g frozen petit pois or green peas; 600 ml hot vegetable stock; 1/2 lemon for juice; 2 teaspoons garam masala; 30 g fresh mint leaves, chopped; 25 g fresh dill, chopped; 2 teaspoons cumin seeds; 1 pinch salt; oil or ghee

mk @thyme_traveller

Nomad

A spicy take on a classic pea and mint soup.
Variations: to make it less spicy, reduce to 1 chilli pepper and add 1-2 teaspoon more of garam masala. You can also add 1 teaspoon of cumin to the soup itself. For more intense flavour, add fresh herbs to the blender with cooled down soup mix and whiz together, rather than cooking them. Fresh oil and fresh cumin seeds can be used for garnish for a healthier alternative.

Inspired by a recipe by Meera Sodha in her book 'Green India.'

#soup #vegan #vegetarian #spicysoup #peas #dill #mint #peamintsoup #greensoup #green #chillies
#modernindian #indian #cumin #garammasala #healthy #quick #easy #easysoup #soup #glutenfree #grainfree #healthysoup #indiansoup #healthyrecipe #quickrecipe

Inspired by a recipe by Meera Sodha in her book 'Green India.'

mk @thyme_traveller

Nomad

Inspired by a recipe by Meera Sodha in her book 'Green India.'

Saved

Ingredients

1large brown onion, finely slideced
3 cmginger, peeled and grated
3 clovesgarlic, crushed
3green finger chillies, finely chopped
900 gfrozen petit pois or green peas
600 mlhot vegetable stock
1/2lemon for juice
2 teaspoonsgaram masala
30 gfresh mint leaves, chopped
25 gfresh dill, chopped
2 teaspoonscumin seeds
1 pinchsalt
oil or ghee

Saved

Steps

1

Heat 2 tablespoons of oil in a deep saucepan and when hot, add the onion. Fry until onion is soft and translucent, but not golden.
2

Add ginger, garlic and green chillies. Stir for a couple of minutes.
3

Add peas, hot stock, lemon juice and garam masala.
4

Bring to a boil, then add herbs stir to mix, and then take off the heat.
5

Pour the mix in the blender and whiz until smooth. Note: for more intense flavour, add fresh herbs to the blender with cooled down soup mix and whiz together. Put back in the cooking pan, and keep on minimal heat.
6

In the meantime, make hot cumin-infused oil (tarka) to pour over the top of the soup: Pour some oil in the frying pan, over medium heat and, when hot, add the cumin seeds. Leave to sizzle until seeds are brown, then add salt and take off the heat.
7

To serve, transfer the soup into the bowls, sprinkle withe remaining mint or dill leaves,a and pour tarka (cumin oil) on top.

Saved

Cooksnaps

Saved

mk @thyme_traveller

on February 29, 2020 11:30

Nomad

For me food is equal to love. I left home when I was 17 and haven't stopped travelling since. Food is a huge part in how I experience different cultures and connect with others.I love experimenting with different ingredients and spices, and I particularly love a challenge creating a healthy version of more traditional recipes.#healthy #paleo #glutenfree #vegetarian #vegan #pescaterian #whole30 #cleaneating #realfood #organic #easyrecipes #homecooking