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It’s been an amazing Spring week here in the mountains! Us girls had a legitimate discussion about going to the beach and whether enough snow had melted off the path that leads to the beach so that we could ride our bikes. This clearly calls for a Spring-time vegetable soup! What a lovely coincidence that it’s St. Patty’s Day and this soup is very green.  Now that’s a culture clash, Indian and Irish!  In my case, the soup tastes 100% Indian but looks quite ‘luck of the Irish’ green…

I based this spicy soup with Indian flavors off of a recipe I saw in ‘Complete Indian Cooking’ by Hamlyn.  I love how fresh and light this soup while still being filling.  While it is a vegetarian dish as-is, if you were to substitute the milk for a soy/rice/almond milk it could be vegan as well.  I’m such a fan of vegetarian meals, they’re so cheap and so healthy.

Plus, this soup is a cinch to make!  If you don’t have the whole spices, using ground spices would be fine.  Also, you can use canned garbanzo beans if you’re short on time too.  Since you puree the soup, you don’t have to be precise with your chopping either, just a rough chop is just as tasty and perfectly minced veggies.


Indian Spice Pea Soup – with rice

Serves 4-5 – cost approx $.66 per serving


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp anise seeds
  • 1 Tbs vegetable oil
  • 1 Tbs ginger, rough choped
  • 5 cloves garlic, rough chopped
  • 1 onion, rough chopped ($.40)
  • serrano chilis, to taste, rough chopped
  • 3 cups vegetable stock
  • 2 cups frozen peas ($.46)
  • 1 cup milk, or milk alternative for vegans. ($.18)
  • 1-2 cups cooked garbanzo beans, I cooked up 1 cup of dry beans. ($.60)
  • Cilantro, for garnish
  • Cooked rice, optional ($.50)

Begin by dry toasting the cumin, coriander and anise until brown and fragrant in your soup pot, about 2 minutes over medium high heat.  Remove the spices and grind them either in a coffee grinder or mortar and pestle.  (If you’re using already ground spices, add them in with the veggies later.)

Heat the oil in the pot and saute the garlic, ginger, onion and chilis for 3-5 minutes.  Add in the spices, saute another minute.  Add in the vegetable stock and peas and bring to a simmer.   Simmer for 10-15 minutes then puree with an immersion blender.  Adjust the seasonings and stir in the milk or milk alternative and the garbanzo beans.  Simmer another minute or two to meld the flavors.

DSCN4675To serve, put a little bit of rice in the bottom of your bowl, pour the soup over the rice and garnish with the cilantro leaves.