Indian soup

Chococcino cake (58 votes)  
Category Soups
 
Cooking time: 3h
Person: 2-4 servings
Complexity: Easily

Cooking process

Indian soup

Indian soup is different from any other in that it contains a large number of spices. Taste it pretty spicy, and it turns out always with a rich taste. A huge plus in Indian cuisine - is that it is for the most of its extent vegetarian that I am very fit. I always cook it with great pleasure, as if it's the first time. At first, I did not even know the names of most of the spices included in the soup. But without them, we will not work real Indian soup, and will be a simple pea soup.

Ingredients for Indian soup puree:



Depleted peas 1 cup
The water is pure filtered 7.5 cups
Ginger (root) 40 grams
Pod green hot peppers 1 piece
Melted butter 4 tablespoons
Turmeric 0.5 tsp
Carrots (medium) 4 piece
Seeds of cumin 1 ¼ tsp
Coriander 1 tablespoon
Asafoetida yellow powder (Indian spice) 0.5 tsp
Salt 1 ¼ tsp
parsley 0.5 beam

Inventory:

    Deep bowl
    Cutting board
    Sharp knife
    Kitchen stove
    Wooden shovel
    Pan
    Cutlery
    Colander
    Pan with Teflon coating
    Grater
    Serving dishes or a la carte dish

    Indian Cooking soup puree:

    Step 1: Prepare the ingredients.

    The break down of peas
    Depleted in advance to prepare the peas, to do this, rinse it under cold running fresh water several times, we shift into a deep bowl and soaked it in 3 cups of hot water, We leave for 5 hours.
    wash peas
    After that leans a colander and give to drain the excess fluid, we shift into a separate bowl.

    Step 2: Prepare ginger, green chilli soup.

    grated ginger
    Fresh ginger peeled, washed by water and rub on a fine grater (or can be cut into small pieces). Green pepper wash in cold water, cleaned from seeds and cut the tail and finely chop. We put aside.

    Step 3: Cook the peas with spices.

    cook peas
    Depleted Put peas in a pan, fill with water and put on fire, bring to a boil, diminish the fire and add the ginger, turmeric, green chilli, coriander and a little melted butter. Again bring to a boil over high heat, diminish the fire, cover with a tight lid and give the soup to simmer for an hour.

    Step 4: Prepare the carrots and parsley to the soup.

    chopped carrots
    Carrots peeled, washed in cold water and cut into slices on a cutting board. Add the carrots to the soup and continue to simmer for 30 minutes, until the split peas are not fully cooked and tender.
    finely chop the parsley
    Parsley wash under water and chop finely.

    Step 5: Prepare a mixture of spicy soup.

    spices for soup
    Heat the pan on the stove, add the remaining melted butter and a good warm up, add the hot oil and fry cumin seeds until such time until they are brown. Next Pour asafoetida and fry just a couple of seconds, then quickly pour the mixture into a spicy soup. Adding table salt and chopped parsley. Close the lid and leave simmer for 2 minutess to soup saturated with flavor and spices.

    Step 6: We serve Indian soup.

    Indian soup with peas and spices
    Ready Indian soup poured into skeet in portions and enjoy the wonderful taste and aroma. Enjoy your meal!

    Tips to the recipe:

    - - Instead of ghee can be a mixture of sunflower oil and butter.

    - - If you do not like any of the spices, you can try to cook this soup, and without them.

    - - Keep this soup can be no more than 3 days in a sealed container in the refrigerator at a low temperature.