Ingredients
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500 grams shelled fresh or frozen green peas
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2-inch piece fresh ginger, roughly chopped
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10 cloves garlic, roughly chopped
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2 green chiles, stemmed and roughly chopped
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3 tablespoons ghee or vegetable oil
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½ teaspoon cumin seeds
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2 bay leaves
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1 medium onion, minced
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600 ml vegetable stock
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1½ teaspoons table salt
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8 fresh mint leaves
Directions
Steps
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1
Done
7
|
Place a medium nonstick saucepan over high heat, add 2 cups (400 ml) water, and bring to a boil. Add the peas and cook for 7 minutes or until tender. Let cool, then transfer the peas and liquid to a blender, and blend to a smooth purée. Transfer to a deep bowl and set aside. |
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2
Done
|
Put the ginger, garlic, chiles, and 3 tablespoons water in a spice grinder, and grind to a smooth paste. |
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3
Done
2
|
Place the saucepan over high heat, add the ghee, and heat until small bubbles appear at the bottom of the pan. Lower the heat to medium, add the cumin and bay leaves, and sauté for 30 seconds. Add the onion and sauté until light golden. Add the ginger-garlic-chile paste and sauté for 1 minute. |
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4
Done
5
|
Add the green pea purée, stir, and cook for 5 minutes, stirring continuously. Add the stock, stir well, and bring to a boil. |
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5
Done
5
|
Add the salt and stir. Remove and discard the bay leaves. Lower the heat to low and cook for 5 minutes. |
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6
Done
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This soup will be thick; if you prefer a thinner soup, add more water until you reach the consistency you want. |
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7
Done
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Ladle into individual soup bowls. Garnish with the mint leaves and serve hot. |
