Go Back
peassoup

Lahsuni Matar ka Shorba

Sapana Behl
No ratings yet
Print Recipe Pin Recipe

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.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!