Spiced Pea Soup
Matar shorba is an Indian-inspired pea soup, where ginger, cumin, and coriander give green peas a warmer flavour than the classic version. The potato binds the soup, the chilli keeps it lively, and the cream rounds everything out.
The soup is blended smooth to give it a creamy texture and a fresh green colour. It is filling enough to stand alone as a light lunch with a piece of bread, but also works well as a starter before an Indian main course.
Use frozen peas out of season — they actually have a more consistent sweetness than most fresh ones.
Ingredients
Serves 4
- 25 g ghee (or 1 tbsp vegetable oil)
- 1 large onion, roughly chopped
- 2 garlic cloves, chopped
- 1 small potato, diced
- 2½ cm fresh ginger, peeled and sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 l vegetable stock
- 250 g peas, fresh or frozen
- 1 green chilli, chopped
- 300 ml single cream
- salt
- black pepper, freshly ground
- fresh coriander leaves, to garnish
Directions
Heat the ghee or oil in a heavy-based pan over low to medium heat. Add the onion and garlic and sweat for about 5 minutes until soft and golden, but not browned.
Add the potato, ginger, cumin, and coriander. Stir for a couple of minutes so the spices stick to the potato and bloom in the fat.
Pour in the stock and bring to the boil. Reduce the heat, cover, and simmer gently for 15 minutes until the potato is completely tender.
Add the peas and chilli. Season with salt and pepper. Simmer for a further 5 minutes until the peas are warmed through and cooked.
Blend the soup smooth — either in a food processor in two batches, or with a stick blender directly in the pan. Return to the pan if needed.
Set the pan over low heat, stir in the cream, and warm the soup through without letting it boil. Taste again for salt and pepper.
Serve immediately, garnished with whole coriander leaves.
Notes
Active time about 15 minutes, cooking time 35–40 minutes.
Single cream can be replaced with coconut milk if you want to keep the soup dairy-free — this pulls the flavour more towards South Indian.
The soup can be made a day ahead without the cream. Add the cream when reheating to keep its bright green colour.
Adjust the chilli to taste. One green chilli gives a gentle heat; remove the seeds for a milder result, or add two if the pot needs more bite.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
