Pea, Dill, + Mint Soup
Hare Matar Ka Shorba
Why This Recipe Works
A bright, herb-forward soup that transforms simple frozen peas into a sophisticated starter. The heat from green chiles is beautifully balanced by the freshness of dill and a fragrant cumin-infused oil.
Instructions
Sauté the onion in oil until soft, then stir in the ginger, garlic, and chiles. Add the peas, hot stock, lemon juice, and garam masala and bring to a boil.
Stir in most of the fresh herbs and immediately remove from the heat. Blend the mixture until completely smooth, then return to the pan to keep warm.
In a small pan, sizzle the cumin seeds in oil until they turn dark brown and fragrant. Add a pinch of salt.
Ladle the soup into bowls and finish with a drizzle of the hot cumin oil and a scattering of fresh mint leaves.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
