Matar ka Shorba | Cream of Peas Soup | Easy GF appetisers

Soup happens to be the defacto vote for a quick appetiser for a weekend meal. Although I would like to make it (read eat it everyday), I am quite pleased to see over 15 varieties of soup already on this blog, and some more to be posted. Today's version is a easy, nutritious and healthy soup that can be made for toddlers or even pre-schoolers (dear sister - hope you are reading this !). 

Cream used here is optional, and can be actually made vegan too. 
Read notes at the end of this post for more details. 

If you are a soup lover like my family, do check out the following options, and let me know what kind of soup your family likes. 

Cream of cauliflower soup
Carrot Lentil Soup
Quinoa Minestrone Soup
Cream of Corn soup with Bell Peppers
Palak aur Badam ka Shorba (Spinach - almond soup)
Curried Cauliflower - lentil Soup
Cream of Corn soup with bell peppers
Beetroot Soup (Chukandar ka shorba)
healthy Tomato soup

Corn Spinach Soup

Bottlegourd Soup

Baked Potato & Chickpea soup

Tomato Veg Clear soup

Veg Manchow Soup

Let's get to make today's soup. I used fresh green peas but I guess it works with Frozen peas as well, but the taste would vary.

Matar ka shorba - a light GF Cream of peas soup (can be made vegan)

Course : Snack / appetiser , cuisine : Indian

Protein source : Green Peas & Almonds

Prep time : 10 mins, Cook time : 10 mins, serves : 3

Notes:

Substitute cream here with almond or any other vegan milk

You can add a handful of cooked rice and puree it with the peas for a wholesome meal for toddlers / pre-schoolers. Else, you may add 3 tsp of mashed potatoes in place of rice.

You would need:

Fresh peas - 200 gms

blanched almonds - 3 TBSP (or use 3 TBSP almond meal)

Milk - 1/2 cup

Cream - 1 TBSP

Salt and pepper - to taste

Veg stock - 2 cups

Method:

Pressure cook peas with a pinch of salt and sugar with 1/2 cup water and the blanched almonds for 2 whistles. Or simply boil them till tender.

Cool and puree. Do NOT strain.

In a soup pot, simmer veg stock with salt and pepper. Add the almond meal now if not using blanched almonds.

stir in the Peas puree. Let it simmer. tip in the cream and the milk.

Adjust spice and salt.

Finish with cracked pepper & Serve hot with croutons or any warm bread. 

So far on this marathon, we have:

Day 1	Beetroot Hummus
Day 2	Vegan Almond Basil Pesto

Day 3

Ram Ladoo (moong pakora)

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
   

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