As I write this, the world is in mourning…for Paris, but also for the less-publicized atrocities in Beirut, Kenya and Baghdad. I have no words to describe the horror and frustration I feel, so I will leave it to people more eloquent than me to find the right things to say at times like these 💔
I am holding the munchkin just a little tighter today, trying to explain to her the events of the last couple of days, but I don’t think her young mind is ready for comprehension of such evil acts, which is as it should be. Stay innocent, my sweet child…
On a different note, Diwali is now behind us and while we did not celebrate it with the same fervour as we would back home, there were still a lot of rich desserts and fried snacks involved, especially as the husband had just returned from India and he came bearing all kinds of goodies.
We have been bingeing on Chakli, Chivda, Laddoo, Chikki, Moong Dal Halwa and of course, these fabulous Pedas. And I know the Christmas baking frenzy is soon going to hit us. But for now we are taking a much-needed break from all that decadence.
Our lunch today was this light and wholesome but very flavorful and comforting Green Peas Soup. It’s not just any soup though. It is an Indian-style soup called Matar ka Shorba and there are lovely notes of mint, cardamom and cinnamon in there.
On a cold, cloudy afternoon, that gorgeous green color almost convinces me that we will get through the next winter months quickly. Is that too naive of me?
The green peas are lightly cooked and retain a bit of their crunch and all of their delightful, vibrant color. I also did not make a very smooth peas puree, as I like to retain a bit of the texture. Wonderfully light and so very refreshing!
To make the shorba even more flavorful and healthy, I served it topped with Cress Microgreens, which are easily available here in Denmark. They add a lovely gourmet touch to this simple, rustic soup. You can just as easily leave them out or substitute with fresh herbs or sprouts you have on hand.
Do give this lovely soup a try if you are in the mood for something healthy, vegetarian and very flavorful. And in the meantime, stay safe, stay hopeful ❤️
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- 2 cups Green Peas (fresh or frozen)
- 2 teaspoons Ghee
- 1 medium Red Onion, finely chopped
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 Green Chilli
- 1 tablespoon chopped Mint
- 1 tablespoon chopped Cilantro
- ½ teaspoon Cumin seeds
- 2 Bay Leaves
- 1 Cardamom pod
- 1 inch piece Cinnamon
- Salt to taste
- Microgreens, Sprouts or Fresh Herbs to serve
- In a large pot, bring about 4 cups of water to boil. Add half teaspoon of salt and bring to a boil again.
- Add the green peas to the boiling water and cook for about 5 minutes or until the peas are almost cooked.
- Strain and dunk into cold water immediately to cool.
- When they have cooled, strain and transfer to a food processor and make a puree with approx. half cup water. You can either make a smooth puree or leave it a bit chunky like I did.
- Next, heat the ghee in a large saucepan.
- Add the cumin seeds, cardamom, cinnamon and bay leaves. When the spices release aroma, add the chopped onion.
- While the onion is frying, make a paste of the ginger, garlic, green chilli, mint and cilantro. When the onion has browned, add the ginger-garlic paste and fry till the raw smell is gone.
- Next add the peas puree and about 1 cup water. You can add more water, as per the desired consistency.
- Add salt as per taste, mix well and bring to a boil.
- Let it simmer for a minute.
- Take off the heat and serve immediately, topped with microgreens, sprouts or fresh herbs.