Indian-Spiced Green Pea Soup

Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian-Spiced Green Pea Soup
A nice split pea soup is comforting anytime of year, especially when the temperatures are cool. This Indian-style creamy pea soup includes green garden peas in addition to green and yellow split peas, and is ideal for lunch served with some fresh crusty bread, or as a starter or part of a larger dinner when a lightly spiced, earthy, thick and satisfying soup is in order.

Indian-Spiced Green Pea SoupIndian-Spiced Green Pea Soup
Recipe by
Cuisine: Indian
Published on May 3, 2022

Hearty, earthy and creamy split pea soup with Indian seasonings and garden peas — wonderful for lunch or as part of a light dinner

Preparation: 20 minutes
Cooking time: 1 hour 40 minutes

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  • 1 1/2 cups green or yellow split peas, or a combination of both
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 celery stalk, sliced
  • 1 medium carrot, diced or thinly sliced
  • 4 whole cloves
  • 2 black cardamon pods, slightly crushed
  • 2 green or red chilies, seeded and finely chopped
  • 1-inch fresh ginger, minced or grated
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri or other chili powder
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspooon amchoor (dried mango) powder (optional)
  • 2 medium tomatoes, chopped
  • 5 to 6 cups vegetable stock or water, as needed
  • 1 1/2 cups frozen or fresh green peas (*see note)
  • 1 tablespoon fresh mint, trimmed and chopped
  • 1 1/2 teaspoon sea salt, or to taste
  • fresh cracked black pepper, to taste
  • yogurt or cream for garnish (optional)
  • Rinse the split peas and soak overnight in enough water to cover for 6 hours or overnight. Drain, rinse, and set aside.

  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, celery, and carrot, and sauté for 5 minutes until the onion is softened. Stir in the cloves, cardamon pods, chilies, ginger, ground coriander, cumin, turmeric, chili powder, cayenne, and amchoor powder if using. Stir for another minute.

  • Add the split peas and tomato and pour in the vegetable stock or water. Bring to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 1 1/2 hours until the peas are tender.

  • Add the green peas and mint, and simmer for another 5 minutes or so. Remove from heat, discard the cardamon pods and cloves, stir in the salt and black pepper, and partially purée with an immersion blender or in batches in a countertop blender to achive desired consistency.

  • Serve hot or warm with a dollop of yogurt or cream and fresh mint leaves if desired.

  • *Note: If using fresh peas, lightly boil them for a few minutes until tender in a small saucepan. Drain and set aside until ready to add to the soup. I have used both yellow and green split peas for this soup, but use just green or yellow, or any other variation of split dal for variety.

Makes 6 to 8 servings
Indian-Style Green Pea Soup

Other dishes featuring green peas you may enjoy from Lisa's Vegetarian Kitchen:
Cauliflower and Pea Curry
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Creamy Herbed Potato and Green Pea Salad
Zesty Green Pea and Jalapeño Pesto Pasta

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