As they say sometimes in life ideas come from the strangest of circumstances. I tasted the pea soup for the first time in a hospital and loved it. I made a mental note to make this soup in my kitchen. So here I am now sharing my Pea Soup recipe and experience with all of you. The great thing about this soup is that it is remarkably simple and yet extremely nutritious and yummy. Needless to say it boils down to the quality of peas used and therefore I suggest freshly bought peas and ideally ground at home. The vegetable broth used in this soup may not be readily available so I have adapted by making my own homemade broth by boiling some vegetables such as carrots, beans, onions and tomatoes and straining the broth once cooled. I prepared the broth a day earlier to reduce cooking time. Ideally, this soup should be served freshly made and pairs well with a bread basket.
Prep Time:
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PinDescription
Easy ‘Pea’sy
Ingredients
- 2 cups fresh shelled Peas
- 1 tablespoon vegetable Oil
- 1 small Onion, diced
- 3 cloves Garlic minced
- 1/3 cup chopped fresh Coriander (or fresh Basil)
- 1–2 finely chopped Green Chillies
- 1 cup light Coconut Milk
- 2 cups Vegetable Broth
- 2 Tsp Butter
- Salt and Black Pepper to taste
Instructions
- Heat the oil in deep bottom pan over medium heat. Add the onion, green chillies along with the garlic and sauté for a minute or two, stirring frequently.
- Now add the fresh, shelled peas, coconut milk, and the vegetable broth to the pan. Once it starts boiling, reduce the heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Take off from the heat to cool for a bit.
- Use a hand blender to puree the soup, or you may transfer to a blender jar and blend until smooth.
- Transfer the blended soup back to the pan and reheat it over low flame. Finish off by adding butter and season with salt and black pepper according to your taste. Serve hot.
Nutrition
- Serving Size: 4
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