Pea Curry Soup with Ginger Recipe
I’ve made a healthy soup for today. The undeniable beneficial properties of curry are determined by the components that make up its composition. It is thanks to them that it has certain properties. The exotic mixture is endowed with antifungal, anti–inflammatory, antimicrobial action, is able to suppress the development of infections and prevent bacterial attacks – this is its main advantage. I’ll add more ginger. Unusually delicious pea soup is obtained thanks to these spices.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
For chicken broth:
For soup:
For filing:
Instructions
  1. The broth can be prepared in advance. Chicken for broth I take what I have in stock at the moment, and these are several parts of the whole chicken that I leave for broths. Put the onion in the husk in the broth, so it will get a nice golden color. Carrots are cut arbitrarily. Cook the broth without salt. You can throw the onion out of the broth, take out the meat, save the carrots, I’ll add it to the soup later. Strain the broth, put it on the fire and put the peas in it. I have peas peeled, and I will not pre-soak them. Boil the peas until tender.
  2. In parallel, prepare the dressing for the soup in a saucepan or frying pan. Pour in the oil. I will use olive oil, which can be replaced with sunflower oil. Warm it up. Spread 2 cloves of garlic, crushing them with the flat side of a knife. After a minute, take out the garlic, it has given its flavor to the oil. Spread the finely chopped onion. Gilded it. Alternate grated carrots. Turn down the heat on the stove, cover the pan with a lid and simmer for 3-5 minutes. Sprinkle everything with spices, and this is curry, ginger and I’ll add a little more cayenne pepper, although it is present in the curry. If desired, add pepper. Mix it. Cut the potatoes into small cubes and send them to a saucepan so that they are soaked in the juices and flavors of the contents, then send the carrots from the broth, also finely slicing it. Simmer under the lid for another 5 minutes.
  3. I’ll add tomatoes to the soup. I’ll skin him. Cut the tomato across, dip it in boiling water for a minute, and then under cold water. To do this, I use a skimmer. The skin, you can say, will peel off by itself. Cut the tomato into small cubes.
  4. Put the tomato in a saucepan with the vegetables, simmer for a couple of minutes.
  5. The contents of the pan are half done. We send it to the broth with peas. The peas should be ready by now! Cook the soup until the potatoes are ready. It’s fast, another 5-7 minutes. Add salt to the soup to taste, sprinkle with allspice, bay leaf, cook for a couple of minutes and remove from heat.
  6. Pour on plates. The soup turns out to be an unusually beautiful color. You can sprinkle any herbs and pour a teaspoon of olive oil directly into the plate. Instead of traditional greens, I have a micro-green, which I grow from sprouted chickpeas and peas on the windowsill. It’s so cute. What flavors and tastes…!!! Eat up!
0 0 votes
Article Rating
       

Related posts:

Soup with Rice and Curry Vegetables Recipe Chickpea-Curry Puree Soup Recipe Pea Soup with fried Potatoes Recipe Pea Puree Soup with fresh Peas Recipe Rustic Pea Soup Recipe Pea Soup with Mint Recipe Pea soup “Yerevan” Recipe Pea Soup with smoked Meat Recipe Lenten Pea Soup with Mushrooms Recipe Green Pea Cream Soup Recipe Pea Soup with Fried Chicken Recipe Lentil Soup with Turnips Recipe