Soups & Salads

The Healthy Winter Pea Soup – Petit Pois Soup

Petit Pois Soup

The chill in the air continues and it’s simply the right weather for a warm comforting soup!
Just got my bag of Petit Pois (Green Peas) from the Sabzi Mandi (Vegetable Market) in Indore! Fortunately, these tiny and
tender green delights are all over the marketplace at this time of the year. It is indeed a visual treat for those who get a chance to visit one.

Being rich in antioxidants, fairly low in calorie and categorised as a high fibre food with an abundance of protein! This cup of soup is truly loaded with health and nutrition.
The leeks give it a beautiful twist by infusing a hint of onion.
A super dinner choice for me. It also doubles up as a perfect winter party appetiser. So whilst the season for peas lasts, a cup full of this flavoursome and aromatic Petit Pois soup is my new favourite…. What an awesome start to my new year resolution of eating healthy as well!



The Petit Pois Soup (or the Winter Pea Soup)

Course Soup
Servings 4 persons
Preparation Time 10 minutes
Cook time 20 minutes

Ingredients for The Petit Pois Soup (or the Winter Pea Soup)

(1 cup = 250 ml)

1 tbsp Olive Oil
20 gms Butter
3 Nos. Small shallots chopped
2 Nos. Garlic cloves chopped
125 gms Leeks, Trimmed, green and white parts cut into 1 cm slices
200 gms Potatoes – peeled and cut into dices
1 ltr. Veg. stock
250 gms Fresh peas
¼ cup Cream
Salt & Pepper to taste

Instructions for The Petit Pois Soup (or the Winter Pea Soup)

1. Place the olive oil and butter in a large saucepan on medium heat.
2. Add the shallots and garlic and sauté for 4-5 minutes until soft and transparent. Don’t let it brown.
3. Add the leeks cook for about 2 minutes. Add the potatoes too. Mix well and cook for 5 minutes or so and then pour half of the vegetable stock (keep aside the other half).
4. Let the liquid boil, then turn the heat to a low flame and simmer for 10 minutes. Add the peas, return to boil and continue to simmer.
5. Check if the potatoes and peas are done. The vegetables should be soft but still holding their shape (ensure that they don’t get too mushy).
6. Remove from heat. Add the salt. Use the hand blender and blitz the soup until completely smooth.
7. Strain the mixture through a fine-mesh sieve. Discard the paste that won’t pass through the sieve. (if you feel it has become too thick, gradually add the remaining stock, a little at a time).
8. Warm the soup again. This soup should not be too thick nor too thin. Add the cream and give the soup a boil.
9. Serve warm with crushed pepper. Optional-(Add a tiny dollop of cream and garnish with microgreens)

I hope you do give this soup a try! It’s amongst my favourite vegetarian soup recipes! This is a pretty straightforward recipe and can be made quickly. Enjoy!



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