Indian Pea Soup (Kara shorba)

Indian Pea Soup (Kara shorba)

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Servings: 4
Calories: 369


  • 10 oz frozen peas
  • 2 potatoes peeled and diced
  • 1 onion peeled and diced
  • 2 oz spinach leaves net trimmed weight
  • 2 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 piece fresh ginger 1 1/4 in (3 cm) thick
  • 2 1/4 pints chicken stock
  • 2 tbsp coriander leaves
  • 1/2 green chilli pepper finely chopped
  • 2 tbsp fresh lime juice
  • 6 mint leaves
  • 5 floz single cream
  • pinch ground cinnamon
  • salt and pepper

garnish with:

  • coriander leaves


  • Clean and prepare all the vegetables. Grind the cumin seeds in a spice mill, or pound to a powder with a pestle and mortar. Take out 1/2 tsp of the ground cumin and set aside; add the coriander seeds to the cumin in the mill or mortar and grind them too.
  • Sift in a fine sieve to separate the coriander seed cases. Place 1/2 tsp ground cumin in a small, non-stick frying pan and toast gently over a low heat, stirring; as soon as the spice releases a full aroma, remove from the heat and reserve.
  • Place the potatoes, onion, the whole piece of ginger and the mixed cumin and coriander in a large saucepan with the chicken stock. Bring to the boil, cover and simmer over a fairly low heat for 20 minutes.
  • Add the peas, the well washed spinach, fresh coriander leaves, mint, the reserved toasted cumin, the chilli pepper and 1 tsp salt. Replace the lid and simmer for a further 25 minutes.
  • Remove and discard the ginger; beat the soup with an electric beater to reduce to a puree or put through a vegetable mill and return to the saucepan.
  • Stir in the cream, add a little more salt if needed, add lime juice to taste, a pinch of cinnamon and some freshly ground pepper. Garnish with the coriander leaves.
Calories: 369 kcal
Carbohydrates: 45 g
Protein: 15 g
Fat: 15g
Saturated Fat: 8 g
Cholesterol: 49 mg
Sodium: 437 mg
Potassium: 1107 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 2353 IU
Vitamin C: 60 mg
Calcium: 103 mg
Iron: 4 mg
Dishes Soups
Cuisine Indian
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