Sunday, January 6, 2013

Green Soup (Indian-Spiced Creamy Pea Soup) for Souper (Soup, Salad & Sammie) Sundays


This is a vegan version of Madhur Jaffrey's Green Soup, a blended creamy pea soup spiced Indian-style with ginger, cumin, coriander, cilantro and green chilli. I used a veggie broth in place of chicken stock and subbed an unsweetened coconut non-dairy creamer for the double cream.

Jaffrey says, "This is India's version of cream pea soup. It is delicate and quite delicious."


Green Soup
100 Weeknight Curries by Madhur Jaffrey
(Serves 5-6)

2 lb (900g) potatoes, peeled and roughly diced
3 oz (75g) onions, roughly chopped
2 pints (1.2 liters) chicken stock (or veggie broth)
3/4-inch (2cm) piece fresh ginger
1/2 tsp ground coriander
2 tsp ground cumin
5 Tbsp chopped fresh cilantro
1/2 fresh hot green chilli
10 oz (275g) green peas, either defrosted frozen or fresh
3/4 tsp salt, or to taste
1 Tbsp lemon juice
1/2 tsp ground roasted cumin seeds
1/4 pint (150 ml) double cream (or non-dairy cream)
small fresh hot green chilli, very thinly sliced, to garnish (optional)

In a pan, combine the potatoes, onions, broth, ginger, ground coriander and ground cumin and bring to a boil. Cover, turn the heat to low and simmer for 30 minutes.

Fish out the ginger and discard. Add the fresh cilantro, chilli, peas, salt, lemon juice and cumin seeds. Bring to the boil and simmer, uncovered, for 2-3 minutes or until the peas are just tender.

Blend the soup until smooth, in batches if necessary. Add the cream and heat through to a gentle simmer. Taste for seasoning and serve in bowls garnished with a few slices of fresh hot green chilli if desired. 


Notes/Results: Thick, creamy and lightly spiced. The warm toasty cumin stands out, as does the brightness of the lemon (I added an extra tablespoon). The spice from the chilli is subtle, so if you want a spicy soup you might add more than the half the recipe calls for. I don't get a strong pea flavor from this soup--they serve as more of a base, so you could substitute another green vegetable (broccoli or asparagus...) for the peas and it would work equally as well. This soup would make a good starter to any meal--Indian or otherwise. I would make it again.



This soup is my Potluck entry--the theme this coming week for I Heart Cooking Clubs featuring the recipes of Madhur Jaffrey.


Let's visit the Souper Sundays kitchen and see who is here.


First up, Victoria of Flavors of the Sun is here with a sunny Jamaican Carrot Soup with Pear Relish and Fried Plantains. She says, "This soup would be equally good with either sweet potatoes or a winter squash (pumpkin, acorn, butternut, etc.).  Of course you know me well enough by now to know that I doubled up on the spices in the main soup as they seemed incredibly stingy.  But then, I could be a spice savage or posses a palate that just requires a bit of oomph... I used habanero chile instead of Scotch bonnet, as that is what we have locally (both are incredibly hot, so use judiciously to taste)."    


Please join me in welcoming Jo-Ann from 9CupChallenge, making her first appearance at Souper Sundays with this Colourful Spicy Thai Soup. Jo-Ann says, "The hubby had a sore jaw and asked for soft foods for dinner so I created this recipe to be a meal.  The smells and flavours brought back so many memories of our wonderful trip to Thailand and of course our adventurous daughter who is traveling in Thailand.  This Christmas was the first without her and we sure missed her.  I hope that we shared a virtual meal together as we took in the Thai Soup experience." Welcome Jo-Ann!
 

 
Janet of The Taste Space brings another beautiful salad this week, this Spinach Salad with Carrot Ginger Miso Dressing and Pepitas. Janet says, "One of my goals last year was to simplify my kitchen, with a focus on sauces and dressings with fresh vegetables supported by beans and whole grains. My salad jar revolutionized my lunch meals. So let’s just say I made lots of dressings last year and this is definitely one of my favourites: carrot miso. Using vegetables themselves in the dressing adds a body typically derived from oil. Since you puree the carrot, it is a thicker dressing than I am used to… more akin to a sauce."



Finally Stash of Simple Kitchen Seasons is back with this Warm Radicchio, Pear and Hazelnut Salad and says, "Lately I’ve been cooking with radicchio, endive and escarole … in soups, salads, vegetable sides and main courses. Winter greens have a different flavor and color palette, compared to those in the spring, summer and autumn. They tend to be bitter-tasting, and demand being paired with sweet, salty or slightly acidic accompaniments, the better to withstand their assertiveness."  



Thanks to everyone who joined in this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.

Have a happy, healthy week! 
 

9 comments:

janet @ the taste space said...

Another delicious round-up, Deb. I am totally intrigued by your Indian-spiced pea soup... actually, I have been intrigued by all of your Indian dishes lately. Jaffrey FTW! :)

foodycatAlicia said...

I love that radicchio salad!

Joanne (eats well with others) said...

Something about the creamy green-ness of that soup makes me want to make it...today. Looks delicious!

Chef Mireille said...

looks so nice and creamy

pam said...

I really like the sound of this soup, it has all my favorite flavorings in it!

kitchen flavours said...

Lovely bowl of soup! Great potluck choice!

Michelle Meche said...

This may be one of the prettiest soups I've ever seen. It looks lovely against the white bowl. Love the pictures, Deb.

Margaret said...

Okay, I could do this with asparagus or brocolli. What a beautiful color

Gill the Goon said...

I like the curry . . it makes me feel Indian