All Simple Vegetable Recipes

Green Soup - Hara Shorva



This is India's version of cream of pea soup. Though spicy, the soup is surprisingly delicate. It's not worth making unless you have fresh peas.


Serves 6

  • 4 oz (110 g) potato, peeled and roughly diced

  • 3 oz (75 g) onion, peeled and roughly chopped

  • 2 pts (1.1L) chicken stock

  • 3 in (2 cm) cube of fresh ginger, peeled

  • 1/2 tsp ground coriander seeds

  • 2 tsp ground cumin seeds

  • 10 oz (275 g) fresh shelled peas

  • 1 tbs lemon juice

  • 5 tbs fresh coriander leaves chopped

  • 1/2 fresh hot green chili

  • 1/2 tsp ground roasted cumin seeds

  • salt to taste

  • 1/4 pt (150 ml) double cream

  1. Using a large heavy-bottomed lidded pan combine the potato, onion, chicken stock, ginger, ground coriander and cumin.

  2. Cover and simmer for 30 minutes. Discard the ginger and add the peas, lemon juice, coriander leaves, chilli, salt and roasted cumin.

  3. Bring to the boil and simmer uncovered until the peas are cooked - a couple of minutes.

  4. Blend the soup in batches, return to a clean pot and add the cream. Heat through and serve.

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