Matar Shorba | मटर शोरबा | Green Pea Soup | Monsoon ka Mazza | Episode 23 | Sanjeev Kapoor Khazana
A warm and mildly spiced soup for a quick meal on a rainy day. A comforting soup that is full of nutrients and flavours, ready in 20 minutes.
MATAR SHORBA
Ingredients
2 cups fresh green peas (matar), shelled
1 tablespoon oil
1 medium onion, chopped
1 tablespoon chopped garlic
1-2 green chillies, chopped
8-10 fresh coriander roots, chopped
Salt to taste
Crushed black peppercorns to taste
½ teaspoon garam masala powder
2 tablespoons fresh cream + for drizzling
1 teaspoon lemon juice
Fresh coriander leaves for garnish
Method
1. Heat oil in a deep non-stick pan, add onion, garlic, green chillies and coriander roots, mix and sauté for 1-2 minutes. Add green peas, mix and sauté for 1 minute.
2. Add salt and mix. Add 2½ cups water and mix. Cook on medium heat for 8-10 minutes. Take the pan off the heat and allow the mixture to cool slightly.
3. Transfer into a grinder jar and grind to a smooth consistency. Pour this into the same pan and place the pan back on heat.
4. Add 1½ cups water, mix and cook for 1-2 minutes. Add crushed black peppercorns and garam masala powder and mix well.
5. Switch off the heat and add cream and mix. Add lemon juice, mix and pour into serving bowls.
6. Drizzle fresh cream, sprinkle crushed black peppercorns and garnish with coriander leaves. Serve hot.
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Good ol' Split Pea Soup!
Good ol’ split pea soup! I added a bit of spice and tang to help brighten it up.
Recipe:
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Spicy Indian Green Pea Soup - a delicious winter warmer
Spicy Indian Green Pea Soup is a delicious winter warmer. We have it with fresh bread rolls, but you can also have it with crispy potato tikki.
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Delicious Split Pea Soup | Instant Pot Recipe
I show how to make easy and delicious recipe for split pea soup in the Instant Pot.
See my other great Instant Pot Recipes in my INSTANT POT PLAYLIST:
Recipe:
2 cups dried peas, rinsed
6 cups water of vegetable broth
1 onion, roughly chopped
2-3 ribs celery, chopped
2-3 carrots, chopped
3 bay leaves
S&P to taste.
Set Instant Pot on Saute mode. Heat and add either a teaspoon or two of olive oil or a spray of a Pam type product. Add vegetables and bay leaf. Saute briefly. Add broth or water and split peas. Change Saute mode to Manual mode. Lock IP lid in place, make sure it's on the sealed position. Add 12 minutes to the timer. Once the timer goes off, let the pot Natural Release.
Remove bay leaves before serving. Adjust seasonings before serving.
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The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT!
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LEARN HOW TO MAKE AN EASY CURRIED SPLIT PEA SOUP RECIPE TODAY!
LAY HO LAY HO indeed today! This deliciously flavour rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home!
Ingredients:
1 cup dried split peas (soaked overnight)
400ml canned chickpeas (mayo recipe
1 1/2 tsp salt
pepper to taste
1/2 tbsp smoked paprika
4 tbsp olive oil
3 pieces garlic
1 onion
2 carrots
2 sticks celery
2 russet potatoes
1 tomato
1 tsp chili flakes
2 tbsp curry powder
8 cups water
garam masala to serve
fresh arugula to serve
chili oil to serve (
Directions:
1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook
2. Preheat the oven to 375F
3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil
4. Spread the chickpeas onto a baking tray lined with parchment paper
5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato
6. Bake the chickpeas in the oven for 40min
7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min
8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min
9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min
10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir
11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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The Only Split Pea Soup Recipe You'll Ever Need
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Today we're making split pea soup with a smoked ham hock and the best croutons ever! This is an easy recipe that never has leftovers. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SPLIT PEA SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the split pea soup
-¼ (54 grams) cup extra virgin olive oil
-5 medium carrots diced, divided
-3 celery ribs diced
-1 medium onion diced
-3 cloves garlic minced
-1 large bay leaf
-1 smoked ham hock or ham bone
-16 (454 grams) ounces split peas see notes below
-4 cups (946 grams) low-sodium chicken stock
-4 cups (946 grams) water
-8 ounces (227 grams) ham diced - can use deli ham, cooked ham, etc
-salt and pepper to taste
For the croutons
-3 cups (210 grams) bread cut into 1-inch cubes
-3 tablespoons (43 grams) olive oil
-½ teaspoon garlic powder
-¼ teaspoon kosher salt
-¼ teaspoon black pepper
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