Pea, Dill + Mint Soup Recipe

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Fresh India 130 Quick, Easy and Delicious Vegetarian Recipes for Every DayA spicy and fresh pea soup packed full of fresh herbs and with a good chilli hit.

  • Yield: 4 Servings


  • rapeseed oil
  • 1 large brown onion, finely sliced
  • 3 cm ginger, peeled and grated
  • 3 cloves of garlic, crushed
  • 3 green finger chillies, finely chopped
  • 900 g frozen petit pois
  • 600 ml hot vegetable stock
  • 0.5 lemon juice
  • 2 teaspoons garam masala
  • 30 g fresh mint leaves, chopped (plus extra to decorate)
  • 25 g fresh dill, chopped
  • 2 teaspoons cumin seeds
  • a pinch of salt
How to Make It
  1. Heat 2 tablespoons of oil in a deep saucepan and, when hot, add the onion. Fry until soft and translucent, but not golden, then add the ginger, garlic and green chillies. Stir for a couple of minutes, then add the peas, hot stock, lemon juice and garam masala.
  2. Bring the peas to the boil, add the herbs, stir to mix, then take off the heat. Whizz up in a blender, pour back into the pan and reheat gently
  3. In the meantime, make a hot cumin-flavoured oil (tarka) to pour over the top of the soup. Pour a slug of oil into a small frying pan over a medium heat and, when hot, add the cumin seeds. Leave to sizzle until they brown, add the salt and take off the heat.
  4. Transfer the soup into four bowls, sprinkle over the remaining mint leaves and pour over the cumin oil.

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