Green Soup

Name: Green Soup (Hara shorva)
Yield: Makes 1.5 litres/2½ pints and serves 5–6
Cuisine: Indian
Ingredients: ½ teaspoon roasted cumin seeds, ground; 1.25 litres/2 pints chicken stock; 110 g/4 oz potato, peeled and roughly chopped; 1 tablespoon lemon juice; 2 cm/¾ inch cube of fresh ginger, peeled; 2 teaspoons ground cumin seeds; ½ teaspoon ground coriander seeds; 150 ml/5 fl oz double cream; ¾ teaspoon salt, or more if the stock is unsalted; 275 g/9¾ oz shelled peas, fresh or frozen and defrosted; 75 g/3 oz onion, peeled and roughly chopped; 5 tablespoons chopped fresh green coriander; ½ fresh, hot green chilli

Hara shorva

Preparation info

Makes 1.5 litres 2½ pints and serves
5–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is India’s version of cream of pea soup. It is delicate and quite delicious.

Ingredients

110 g/4 oz potato, peeled and roughly chopped
75 g/3

Asia
India
Gluten-free
Soup

Method

Combine the potato, onion, chicken stock, ginger, ground coriander and cumin in a pot and bring to the boil. Cover, reduce the heat to low and simmer for 30 minutes. Fish out the cube of ginger and discard it.
Add the fresh green coriander, green chilli, peas, salt, lemon juice and roasted cumin. Bring to the boil and simmer, uncovered, for 2–3 minutes or until