#soup – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 08 Mar 2026 13:47:24 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #soup – Reetika Mitra https://reetikamitra.com 32 32 Pea Soup https://reetikamitra.com/soupy-scoops/pea-soup/ https://reetikamitra.com/soupy-scoops/pea-soup/#comments Sun, 08 Mar 2026 13:41:13 +0000 https://reetikamitra.com/?p=7366 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.

 

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Pea Soup

★★★ 2.5 from 142 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins
  • Total Time: 20 Mins
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Description

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

  1. 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.
  2. 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.
  3. Use a hand blender to puree the soup, or you may transfer to a blender jar and blend until smooth.
  4. 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
]]> https://reetikamitra.com/soupy-scoops/pea-soup/feed/ 276 Eight Treasure Soup https://reetikamitra.com/soupy-scoops/eight-treasure-soup/ https://reetikamitra.com/soupy-scoops/eight-treasure-soup/#comments Sat, 10 Dec 2022 11:18:58 +0000 https://reetikamitra.com/?p=5862 The Eight treasure soup is a regular item on our order menu at our favourite Chinese restaurant in Gurgaon. Last week sipping on the warm delicious soup for lunch after a movie, I said to myself, it would be a good idea to make it at home. Winter naturally is the best time to prepare and have soup. The number Eight is considered lucky in China and this soup is made for special occasions. I have provided the recipe for the non-vegetarian version of the soup using chicken powder and chicken mince but vegetarians can do away with them with more variety of vegetables apart from the ones already mentioned in the recipe (like broccoli, Baby corn, snow peas, french beans) and vegetables stock.
Chicken stock is a good substitute for the chicken powder if don’t have it handy. At the end don’t miss adding the sesame oil. It lends an authentic flavour to the soup. The best part is this soup is, it is easy to make and can be served along with any meal. It is not very spicy and therefore ideal for kids as well. If you are looking for a Chinese soup with a difference this festive season, look no further! Happy Fooding Around!!!
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Eight Treasure Soup

★★★★ 3.9 from 1404 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
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Description

A Treasure from the Far East

Ingredients

1/3 rd cup Chicken Mince
2 Tbsp Carrots, diced into small cubes
2 Tbsp White Mushrooms, diced small
2 Tbsp Shiitake Mushrooms, diced small
2 Tbsp Corn Kernels
2 Tbsp Spring Onion, finely chopped
2 Tbsp Bamboo shoots ( Optional)
1 Tbsp Garlic, minced
4 cups of Water
1 Tbsp Chicken Broth Powder ( you may use freshly made stock instead if you don’t have ready access to the broth powder)
1/2 Tsp White Pepper Powder
1/2 Tsp Sugar
Salt to taste
2 Tsp Cornstarch mixed with 3 Tbsp water
1 Egg, beaten
1 Tbsp Sesame Oil

A couple of Almonds, peeled, sliced and toasted

Instructions

1) Boil 4 cups water. Once the water starts boiling add the chicken mince. Add the carrots, white mushrooms, shiitake mushrooms, corn kernels, spring onion/scallions, minced garlic and bamboo shoots.

2) Cook for 1- 2 mins before adding the chicken broth powder, white pepper powder, sugar and salt to taste. Stir and combine well. Cook for another 3 – 4 mins.
3) Mix corn starch with 2-3 Tbsp water. Pour over and stir well. Bring to boil so that the soup consistency slightly thickens.
4) Pour 1 beaten into the soup stirring continuously. Lastly add 1 Tbsp of sesame oil before taking off the heat. Stir to mix evenly.
5) Pour into individual soup bowls, garnish with sliced toasted almonds and serve immediately.

Notes

I have used pak choy in the Eight Treasure as I love having some greens in my soup.

Nutrition

  • Serving Size: 3

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