Discover this vibrant, comforting Matar ka Shorba—an easy Indian-style green peas soup that’s healthy, gluten-free, and perfect for any season. This Lahsuni matar ka shorba is a quick, creamy and aromatic soup made with green peas, mint, and gentle Indian spices. A nourishing, flavorful soup ready in under 30 minutes.
Matar ka Shorba – Creamy & Comforting Green Peas Soup (Indian Style)
If you’re looking for a light, nourishing, and flavor-packed soup that comes together quickly, Matar ka Shorba is a perfect choice. This Indian-style green peas soup is naturally vibrant, mildly spiced, and beautifully aromatic thanks to fresh mint, ginger, cumin, and garlic. Whether you enjoy it as a cozy winter starter or a refreshing springtime soup, it’s wholesome, nutritious, and utterly delicious.
This recipe uses simple pantry ingredients, cooks in under 30 minutes, and can be made vegan with just one easy swap. Let’s dive in!
⭐ Why You’ll Love This Lahsuni Matar Ka Shorba
- Made with everyday ingredients
- Ready in under 30 minutes
- Naturally gluten-free
- Easily vegan-friendly
- Soothing, aromatic, and full of fresh flavor
- Great for weight-loss diets and detox meals
Ingredients
For the Soup
- 2 cups green peas (fresh or frozen)
- 1 onion, roughly chopped
- 4–5 garlic cloves
- 1-inch ginger piece, sliced
- 2–3 sprigs fresh mint leaves
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 tablespoon olive oil or ghee
- ½ cup water (adjust for desired thickness)
- Cream or coconut cream to serve (optional)
Seasonings
- Red chilli flakes – to taste
- Salt – to taste
- Black pepper – to taste
How to Make Matar Ka Shorba – Step-by-Step
1. Blanch the Peas
Wash the green peas thoroughly. Bring salted water to a boil and cook the peas for 8–10 minutes until tender.
Drain immediately and transfer the peas to ice-cold water to retain their bright green color.
2. Prepare the Flavor Base
Heat olive oil or ghee in a pan. Add garlic, ginger, cumin seeds, and bay leaf.
Sauté for a minute until aromatic.
3. Cook the Onions
Add the chopped onions and cook until they turn soft and translucent, releasing their natural sweetness.
4. Add Peas and Seasonings
Now mix in the blanched peas, fresh mint leaves, chilli flakes, salt, and pepper.
Stir well and pour in ½ cup water (or more depending on the consistency you prefer).
Let everything simmer for 3–4 minutes.
5. Blend the Soup
Remove the bay leaf.
Use an immersion blender to purée the soup directly in the pot.
Alternatively, allow it to cool slightly and blend in a regular mixer until smooth and creamy.
6. Serve
Pour the hot shorba into bowls and top with:
- a drizzle of cream or coconut cream
- extra chilli flakes
- a few mint leaves
Enjoy your comforting bowl of Matar ka Shorba!
Serving Suggestions
- Serve as a starter before an Indian meal.
- Pair with toasted garlic bread or masala croutons.
- Add a dollop of yogurt for extra tang.
- Serve alongside simple dishes like jeera rice, vegetable pulao, or paranthas.
Pro Tips for the Best Matar Shorba
✔ Keep it green
Blanching peas and shocking them in cold water helps preserve their bright color.
✔ Adjust thickness
Add more water or vegetable broth if you prefer a lighter soup.
✔ Don’t skip the mint
It adds freshness and balances the sweetness of peas.
✔ For a richer soup
Stir in a spoonful of cream, malai, or coconut milk.
Variations
Vegan Matar Shorba
Use olive oil and finish with coconut cream instead of dairy.
Spicy Version
Add one small green chilli while sautéing.
Protein-Boosted
Mix in boiled lentils or chickpeas before blending.
Chunky Style
Blend only half the soup and keep the rest for texture.
Storage Instructions
- Refrigerator: Up to 2 days in an airtight container
- Freezer: Up to 1 month (blend first, then freeze without cream)
- Reheat gently on the stovetop; add water if it thickens.
Frequently Asked Questions
1. Can I use frozen peas to make Matar ka Shorba?
Yes! Frozen peas work beautifully and often give the soup a brighter green color. They also cook faster and have the same nutrition profile as fresh peas.
2. How do I keep the soup bright green?
Blanch the peas and immediately transfer them to ice water. Avoid overcooking, and don’t boil the blended soup for too long—gentle reheating preserves the color.
3. Can I make this recipe vegan?
Absolutely. Use olive oil or vegan butter instead of ghee, and finish with coconut cream or cashew cream for rich flavor.
4. What can I use instead of mint leaves?
If you don’t have mint, try a small handful of fresh coriander (cilantro). It gives a fresh herbal note without changing the soup’s overall flavor too much.
5. Why is my shorba turning brown or dull?
Overcooking peas or skipping the ice bath can dull the color. Reheating on high flame can also cause browning—always simmer lightly.
6. How can I make the shorba thicker?
Blend in a few extra tablespoons of peas or cook the soup slightly longer to reduce liquid. You can also add a spoon of cream or cashew paste.
7. Can I make this soup ahead of time?
Yes! Prepare the soup a day in advance. Store in the refrigerator and add cream only at the time of serving for best texture.
8. Is Matar ka Shorba healthy?
Very much. Green peas are rich in fiber, plant protein, vitamins, and antioxidants. With minimal oil and clean ingredients, this soup is great for weight loss and detox diets.
9. Can I freeze Matar ka Shorba?
Yes, the blended soup (without cream) can be frozen for up to 1 month. Thaw in the refrigerator and reheat gently on low heat.
10. What can I serve with Matar ka Shorba?
Pair it with toasted bread, garlic croutons, grilled sandwiches, or as a starter for Indian meals like pulao, parathas, or simple dal-chawal.
Lahsuni Matar ka Shorba
Ingredients
- 2 cups green peas
- 1 onion
- 4-5 garlic cloves
- 1 ” ginger piece
- 2-3 sprigs mint leaves
- 1 tsp cumin seeds
- 1 bay leave
- 1 tablespoon olive oil/ghee
- cream to serve optional
Seasoning
- red chilli flakes to taste
- salt to taste
- pepper to taste
Instructions
- Wash and cook peas in salted water for 8-10 minutes. Drain and add them in ice cold water.
- Heat olive oil/ghee in a pan, add garlic, ginger,cumin and bay leaves.
- Sauté and add onions. Cook until onions are soft.
- Now add blanched peas, mint leaves and seasonings. Stir and add the 1/2 cup water or as per your desired thickness.
- Use an immersion blender and blend the soup or alternatively use blender and make purée.
- Serve warm drizzled with more seasonings and fresh cream or vegan coconut cream.
- Enjoy!!
Notes
- Fresh vs. Frozen Peas: Frozen peas work perfectly and often give the soup a brighter green color. No need to thaw—just blanch directly.
- Maintaining Green Color: Always shock the cooked peas in ice-cold water. This stops cooking instantly and prevents dullness.
- Mint Quantity: Use only a few sprigs; adding too much mint can overpower the delicate sweetness of the peas.
- Adjusting Thickness: Add extra water or vegetable stock for a thinner shorba. For a richer, creamier version, reduce the liquid slightly.
- Blending Tip: Remove the bay leaf before blending to avoid bitterness. If using a countertop blender, let the mixture cool slightly for safety.
- Ghee vs. Oil: Ghee adds a warm, earthy aroma ideal for winter. Olive oil makes the recipe lighter and vegan-friendly.
- Seasoning Balance: Add salt gradually and taste after blending; flavors become more pronounced once puréed.
- Serving Temperature: Matar ka shorba tastes best warm, not boiling hot—this helps preserve its bright green color and fresh minty aroma.
- Garnish Options: Drizzle cream, coconut milk, or even a swirl of yogurt; sprinkle chilli flakes or cracked pepper to boost flavor.
- Make Ahead: You can prep the soup a day earlier. Add cream only while serving to avoid separation.
- Freezer-Friendly: Store the blended soup (without cream) in freezer-safe containers for up to 1 month. Thaw and reheat gently.
- Flavor Boost: Stir in a splash of lemon juice before serving for added brightness.