I love soups especially during winters, it’s too comforting to sip from a bowl of piping hot soup in cold winters. It’s not that you enjoy soups only on winters or in rainy seasons, you can also enjoy soups on summer and the summer is already here.
Since back in October I’ve been sharing quick homemade soup recipes with you. It was a simple process that took me under 20 minutes from start to finish.
It’s so simple for something so delicious. You get frozen green peas, heat them, and add some other flavors and puree. The flavors I chose for today’s pea soup are the classic ones you find in pea soup: peppercorns, cinnamon and bay leaf.
As I mentioned I like using frozen peas for this, but you can use fresh green peas bought already shelled, or buy snap peas and shell them from start to finish.
Cooking time : 20 minutes
Total time : 20 minutes
Servings : 2
Category : Soup
Cuisine : Comfort food
1 Cup fresh-shelled peas or frozen peas
1 Small onion
2-3 Garlic cloves, chopped
1 Bay leaf
1 Inch cinnamon stick
3-4 Black peppercorns
1 Teaspoon crushed black peppercorns
2 Cups filtered water
1/2 Teaspoon cumin seeds
3-4 Mint leaves
1 Teaspoon lemon juice
1 Tablespoon oil
Salt to taste
- In a large saucepan add in the oil and splutter cumin seeds.
- Then add bay leaf, cinnamon stick, black pepper corns, garlic cloves, onion and salt. Cook over medium-low heat until softened.
- Add in the water, increase the heat and allow the mixture to come to a boil.
- Add the peas and mint leaves. Cook for 3 to 5 minutes, until the peas are tender. If you’re using frozen peas it will only take 2-3 minutes.
- Next, take out the bay leaf, cinnamon stick from soup and pour the mixture into the blender and puree/blend a little at a time until the entire mixture is creamy.
- Again put pureed soup in to pan and warm that up for 4 to 5 minutes.
- Sprinkle some crushed peppercorns and lemon juice and serve hot!