Go Back
–+ servings
A Fresh & Fiery Take on Pea Soup! – vegetarian recipe
Stav Kogan

A Fresh & Fiery Take on Pea Soup!

A brilliantly green, vivacious soup that sings with the freshness of mint and dill, balanced by the warming heat of ginger, garlic, and green chiles. Finished with a sizzling cumin-infused oil, this vibrant meal can be enjoyed any time of year.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) canola oil, plus extra for the tarka
  • 1 large yellow onion, finely sliced
  • 1.5 inch / 4 cm piece of ginger, peeled and grated
  • 3 cloves of garlic, crushed
  • 3 Indian green chiles, finely chopped
  • 2 lbs (900 g / 31.7 oz) frozen peas
  • 2.5 cups (600 ml) hot vegetable stock
  • Juice of ½ a lemon
  • 2 tsp (10 ml) garam masala
  • 1 cup (240 ml) fresh mint leaves, chopped, plus extra for garnish
  • 1 cup (240 ml) fresh dill, chopped
  • 2 tsp (10 ml) cumin seeds
  • Pinch of salt
  • For a silky-smooth texture, blend the soup in batches and never fill the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
  • Control the heat by de-seeding the green chiles before chopping, or use a milder variety like jalapeño. For extra fire, leave the seeds in or add a pinch of cayenne pepper.
  • This soup is fantastic for meal prep. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, and prepare the cumin tarka just before serving for the best flavor and aroma.
  • For a richer, creamier soup, stir in a splash of full-fat coconut milk after blending and before serving.

Method
 

  1. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a deep saucepan or Dutch oven over medium heat.
  2. Add the sliced onion and fry until soft and translucent, but not golden, about 5-7 minutes. 2.
  3. Stir in the grated ginger, crushed garlic, and chopped green chiles.
  4. Cook for another 2 minutes until fragrant. 3.
  5. Add the frozen peas, hot vegetable stock, lemon juice, and garam masala. Increase the heat and bring the mixture to a boil. 4.
  6. Once boiling, stir in the chopped mint and dill, then immediately remove the pan from the heat. 5. Carefully transfer the soup to a blender and blend until completely smooth. You may need to do this in batches. Return the puréed soup to the saucepan and reheat gently over low heat. 6.
  7. While the soup reheats, prepare the tarka.
  8. Pour a generous slug of oil into a small frying pan over medium heat.
  9. When the oil is hot, add the cumin seeds and let them sizzle and turn a shade darker, about 30-60 seconds.
  10. Add the salt, stir, and remove from the heat. 7. Ladle the hot soup into four bowls.
  11. Garnish with the extra mint leaves and drizzle the hot cumin tarka over each serving.

Nutrition

Calories: 340kcalCarbohydrates: 41gProtein: 12.5gFat: 15g

Tried this recipe?

Let us know how it was!