Soups and winters go hand in hand. There is nothing like sitting with a wonderful book and a cup of warm soup during winter afternoons. The soup rules the belly and the book rules the mind. The main reason why I love soups during winters: They keep the winter weight away. Shhhhh!!! Yes that’s about it. A rich creamy soup, with all the healthy ingredients, keeps you full and hydrated for a long time.
This is one green, gluten-free soup, which I absolutely adore. Its thick, creamy and protein rich too. Also, it has no added thickeners and flavorings. The sweetness from green peas and punch of flavors from chilies, garlic and green onions, makes it a flavor feast.
Adding the pepper and butter kicks the soup up a few notches. I just love the aroma of black peppercorns dancing their way in melting butter! Substituting 2% milk instead of cream, make this soup a healthy affair, but no compromise on the taste.
- 1 Cup Green peas/Matar – I used frozen petite peas.
- 1/2 Cup 2% Milk.
- 1/4th Cup Water.
- 2 Tbsp Butter.
- 1/2 Tsp Whole peppercorns/ Kaali mirch.
- 2 Garlic/ Lehsun cloves.
- 5 Greens onion/ Hare pyaaz stalks.
- 2 Green chilies/ Hari mirch.
- Salt to taste.
- In a heavy bottomed dutch oven, heat the butter, add the pepper corns and slit green chilies.
- Add roughly chopped garlic and green onion stalks. Saute till aromatic and light brown.
- Add the peas. Saute for a minute and add water. Wait till the water boils up and turn off the heat and cool it.
- Transfer all the ingredients to a blender and blend! blend! blend! till smooth and thick.
- If you find it getting too thick, you may add additional water but the milk does the job.
- Transfer the blended puree back to the pan, add the milk and cook until warm and bubbling.
- Your soup is ready to serve! This goes very well with warmed up nachos or corn chips.