Soups

Indian puree soup


Ingredients for Making Indian Puree Soup

  1. Split peas 1 cup
  2. Filtered pure water 7.5 glasses
  3. Ginger (root) 40 grams
  4. Hot green pepper pod 1 piece
  5. Ghee 4 tbsp
  6. Turmeric 0.5 teaspoon
  7. Carrot (medium) 4 pieces
  8. Zira seeds 1 ¼ teaspoon
  9. Ground coriander 1 tablespoon
  10. Asafoetida yellow powder (Indian spice) 0.5 teaspoon
  11. Salt 1 ¼ teaspoon
  12. Parsley greens 0.5 bunch
  • Main Ingredients Pea
  • Portion 2-4
  • World CuisineAsian, Oriental

Inventory:

Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Frying pan, Cutlery, Colander, Teflon-coated pan, Grater, Serving plate or portion plates

Cooking Indian Puree Soup:

Step 1: Prepare the ingredients.

Prepare split peas in advance, for this you should rinse it under cold fresh water several times, transfer to a deep bowl and soak it in 3 cups of hot water, leave for 5 hours. After that, we recline in a colander and let the excess liquid drain, transfer to a separate bowl.

Step 2: Prepare ginger, green hot pepper for the soup.

Peel fresh ginger, rinse under water and rub on a fine grater (or can be finely chopped). We wash green pepper under cold water, peel the seeds and cut the tail and finely chop. Set aside.

Step 3: Cook the peas with spices.

Transfer the split peas to a pan, pour water and put on fire, bring to a boil, reduce the heat and add ginger, turmeric, green hot pepper, ground coriander and a little melted butter. Bring to a boil again over high heat, reduce the heat, cover tightly with a lid and let the soup simmer for an hour.

Step 4: Prepare carrots and parsley for soup.

Peel the carrots, rinse under cold water and cut into circles on a cutting board. Add carrots to the soup and continue cooking over low heat for 30 minutes, until split peas are completely cooked and soft. Wash the parsley under water and chop finely.

Step 5: Prepare the spicy soup mix.

We heat the pan on the stove, add the remaining ghee and heat it well, add the seeds of zira to the hot oil and fry until they turn brown. Next, pour asafoetida and fry for just a couple of seconds, then quickly pour the spiced mixture into the soup. Add table salt and finely chopped parsley. Close the lid and leave boil for 2 minutesl so that the soup is saturated with aroma and spices.

Step 6: Serve Indian Puree Soup.

Pour the prepared Indian soup puree into portioned plates and enjoy the wonderful taste and aroma. Good appetite!

Recipe Tips:

- - Instead of ghee, you can make a mixture of sunflower and cream.

- - If you do not really like any of the seasonings, then you can try to cook this soup without them.

- - You can store such a soup no more than 3 days in a hermetically sealed container in the refrigerator at low temperature.