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Spicy Pea, Dill & Mint Soup                       (hare matar ka shorba) #vegan #vegetarian #soup
Spicy Pea, Dill & Mint Soup                       (hare matar ka shorba) #vegan #vegetarian #soup

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We hope you got benefit from reading it, now let’s go back to spicy pea, dill & mint soup                       (hare matar ka shorba) #vegan #vegetarian #soup recipe. To cook spicy pea, dill & mint soup                       (hare matar ka shorba) #vegan #vegetarian #soup you need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Spicy Pea, Dill & Mint Soup                       (hare matar ka shorba)

#vegan #vegetarian #soup:

  1. Provide 1 large brown onion, finely slideced
  2. You need 3 cm ginger, peeled and grated
  3. Prepare 3 cloves garlic, crushed
  4. Get 3 green finger chillies, finely chopped
  5. Provide 900 g frozen petit pois or green peas
  6. Take 600 ml hot vegetable stock
  7. Use 1/2 lemon for juice
  8. Use 2 teaspoons garam masala
  9. You need 30 g fresh mint leaves, chopped
  10. Provide 25 g fresh dill, chopped
  11. Provide 2 teaspoons cumin seeds
  12. You need 1 pinch salt
  13. You need oil or ghee
Steps to make Spicy Pea, Dill & Mint Soup                       (hare matar ka shorba)

#vegan #vegetarian #soup:

  1. Heat 2 tablespoons of oil in a deep saucepan and when hot, add the onion. Fry until onion is soft and translucent, but not golden.
  2. Add ginger, garlic and green chillies. Stir for a couple of minutes.
  3. Add peas, hot stock, lemon juice and garam masala.
  4. Bring to a boil, then add herbs stir to mix, and then take off the heat.
  5. Pour the mix in the blender and whiz until smooth. Note: for more intense flavour, add fresh herbs to the blender with cooled down soup mix and whiz together. Put back in the cooking pan, and keep on minimal heat.
  6. In the meantime, make hot cumin-infused oil (tarka) to pour over the top of the soup: Pour some oil in the frying pan, over medium heat and, when hot, add the cumin seeds. Leave to sizzle until seeds are brown, then add salt and take off the heat.
  7. To serve, transfer the soup into the bowls, sprinkle withe remaining mint or dill leaves,a and pour tarka (cumin oil) on top.

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