(Last Updated On: January 20, 2018)
Spinach and Green Peas Soup

I love the color of this Spinach and Green Pea Soup

During winters all I can think of having for dinner is a big bowl of piping hot soup. My favourite soup option is my spinach and green pea soup (palak matar soup). I love peas and can’t get enough of the fresh peas that are available during winters.
But this spinach and green pea soup recipe is not a specific winter recipe and can be made throughout the year.

My recipe is somewhat different from the traditional green pea soup recipe. I have added my own elements and Indianised it a little bit. Hence, I call this beloved soup – Spinach and Green Pea Soup with a twist 🙂

Preparation Time: 10 mins
Cooking Time: 20-25 minutes
Portions: 4-5 servings

Spinach and Green Pea Soup

Ingredients for my Spinach and Green Pea Soup (Palak matar soup)

Roughly chopped Spinach leaves (Palak Leaves) – 4 cups
Fresh Green Peas (Matar) – 2 cups
Cumin Seeds (Jeera) – 2 teaspoon
Ghee/clarified butter – 2 teaspoon
Ginger (finely chopped) – 1 1/2 inch piece (roughly around 1.5-2 tsp)
Ground Pepper – 1/2 teaspoon
Whole Wheat Flour –  1 1/2 tablespoon
Curd – 2-4 Tablespoon (depending o the sweetness of the green peas)
Green chilies- as per taste
Salt to taste
Water- around 5-6 cups
Garam Masala (Indian spice) – 1/2 teaspoon (optional)

How to make my Spinach and Green Pea Soup

  1. Take around 6 cups of water in a pot and bring to boil.
  2. Once the water starts boiling add the chopped spinach, green peas, and green chilies to the water and blanch them for about 5 minutes on high heat.
  3. Strain the spinach and green peas, but don’t throw the water away. We will use this water in our soup.
  4. Soak the spinach and green peas in cold water so that they don’t decolor.  This step is totally optional.
  5. Once cooled, grind the spinach and peas in a mixer to form a fine paste. Keep this spinach and green pea paste aside.
  6. In another pot heat 2 tsp of ghee.
  7. Once the ghee is hot add finely chopped ginger and saute on medium heat for about 1- 2 minutes till the ginger turns golden brown in color.
  8. Add 1 cup of water (that was used for blanching spinach) in the pot.
  9. Now add the spinach and green pea puree and mix well. Let it simmer on low heat.
  10. In the meantime, mix 1.5 tbsp wheat flour, and 3 tbsp water in a bowl. Remove all the lumps. Now add 3-4 tbsp of curd and 1/2 cup of the remaining water (used for blanching spinach and green peas) and mix well. Set it aside.
  11. Now roast 2 tsp of cumin seeds on medium flame. When the cumin seeds turn dark brown switch off the flame. Now coarsely grind the roasted cumin in a mortar and pestle or with a rolling pin.
  12. Add the flour curd mixture, ground cumin, salt and pepper and 1/2 to 2 more cups of the leftover water in the soup pot.
  13. Now cook the soup for about 10-12 minutes on high heat.
  14. Switch off the gas. At this stage, you can add garam masala just before switching off the gas if you want.
  15. The soup is ready to be served.
Spinach and green pea soup

Hot soup is ready to be served 🙂

Recipe Notes

  1. If you are using frozen spinach then instead of four cups of spinach take just two cups.
  2. When you use frozen spinach and green peas, there is no need to blanch them. Just defrost the spinach and green peas and grind them.
  3. The quantity of curd will depend on the sweetness of the peas. if you don’t want your soup to be too sweet, then you can add more curd.
  4. Instead of adding lemon I chose to add curd because it serves two purposes. Firstly, it balances out the sweetness of the green peas. And secondly, it makes the soup creamy.
  5. You can also use cumin powder instead of roasting and grinding the cumin while preparing the soup. But, the taste will not be the same. Freshly roasted and ground cumin gives a depth to the spinach and green pea soup.
  6. Instead of Whole wheat flour, you can also use all-purpose flour.
  7. If you don’t want to add ghee, you can also add butter.
  8. Even though I love drinking this soup in winter because of the availability of fresh peas, but this soup can also be eaten in summers. Just add a few mint leaves and it becomes a perfect summer recipe 🙂

Here is the printable recipe

Spinach and Green Pea Soup with a Twist
Author: 
Recipe type: Soup
Cuisine: Fusion
Serves: 4-5 servings
 
My recipe is somewhat different from the tradition green pea soup recipe. I have added my own elements and Indianised it a little bit.
Ingredients
  • Roughly chopped Spinach leaves (Palak Leaves) - 4 cups
  • Fresh Green Peas (Matar) - 2 cups
  • Cumin Seeds (Jeera) - 2 teaspoon
  • Ghee/clarified butter - 2 teaspoon
  • Ginger (finely chopped) - 1½ inch piece (roughly around 1.5-2 tsp)
  • Ground Pepper - ½ teaspoon
  • Whole Wheat Flour - 1½ tablespoon
  • Curd - 2-4 Tablespoon (depending o the sweetness of the green peas)
  • Green chilies- as per taste
  • Salt to taste
  • Water- around 5-6 cups
  • Garam Masala (Indian spice) - ½ teaspoon (optional)
Instructions
  1. Take around 6 cups of water in a pot and bring to boil.
  2. Once the water starts boiling add the chopped spinach, green peas, and green chilies to the water and blanch them for about 5 minutes on high heat.
  3. Strain the spinach and green peas, but don't throw the water away. We will use this water in our soup.
  4. Soak the spinach and green peas in cold water so that they don't decolor.  This step is totally optional.
  5. Once cooled, grind the spinach and peas in a mixer to form a fine paste. Keep this spinach and green pea paste aside.
  6. In another pot heat 2 tsp of ghee.
  7. Once the ghee is hot add finely chopped ginger and saute on medium heat for about 1- 2 minutes till the ginger turns golden brown in color.
  8. Add 1 cup of water (that was used for blanching spinach) in the pot.
  9. Now add the spinach and green pea puree and mix well. Let it simmer on low heat.
  10. In the meantime, mix 1.5 tbsp wheat flour, and 3 tbsp water in a bowl. Remove all the lumps. Now add 3-4 tbsp of curd and ½ cup of the remaining water (used for blanching spinach and green peas) and mix well. Set it aside.
  11. Now roast 2 tsp of cumin seeds on medium flame. When the cumin seeds turn dark brown switch off the flame. Now coarsely grind the roasted cumin in a mortar and pestle or with a rolling pin.
  12. Add the flour curd mixture, ground cumin, salt and pepper and ½ to 2 more cups of the leftover water in the soup pot.
  13. Now cook the soup for about 10-12 minutes on high heat.
  14. Switch off the gas. At this stage, you can add garam masala just before switching off the gas if you want.
  15. The soup is ready to be served.

Here are a few images for Pinterest. Happy Pinning 🙂

Spinach and Green pea soupSpinach and Green Pea SoupSpinach and Green Pea Soup

 

 

 


2 Comments

Megala · January 18, 2018 at 12:10 pm

Awesome ! Love this beautiful green soup !!

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