Winter is upon us in Doha. The days are short and the evenings cold. It is time to bring out the winter wear and with it a lot of soup. What ever be the weather soups are my all time favorite. I can have them morning noon and night with no complaints.
This one in particular is good to make evenings nice and cozy. The soup has a hint of sweet and a hint of tart with a refreshing mint finish. This one is all about balance. It is not to be served piping hot as it has buttermilk in it. It tastes great warm or cold.
Ingredients:
1. Shelled Peas - 1 Cup (Frozen or fresh)
2. Potato - 1 small pealed and cubed
3. Garlic pod - 2 small
4. Mint - 1/2 cup
5. Coriander - Stalks and leaves 1/2 cup finely chopped (optional)
6. Buttermilk - 1 glass (200 ml)
7. Veg stock /water - 3 glasses(600 ml, more for getting the soup to the right consistency)
8. Salt and chili flakes - to taste
Method:
1. Heat a tsp of olive oil. Add the garlic and mint and saute for a couple of minutes. Set aside.
2. In a pot add the stock/water, shelled peas and potatoes. Let it boil till potatoes and peas are cooked through
3. Add the mint, garlic and coriander (if using). Blitz the contents into a smooth paste with a hand held blender. Let it cool.
4. Add buttermilk to bring to the desired consistency.
5. Add salt and chili flakes and serve warm or cold.
This one in particular is good to make evenings nice and cozy. The soup has a hint of sweet and a hint of tart with a refreshing mint finish. This one is all about balance. It is not to be served piping hot as it has buttermilk in it. It tastes great warm or cold.
Ingredients:
1. Shelled Peas - 1 Cup (Frozen or fresh)
2. Potato - 1 small pealed and cubed
3. Garlic pod - 2 small
4. Mint - 1/2 cup
5. Coriander - Stalks and leaves 1/2 cup finely chopped (optional)
6. Buttermilk - 1 glass (200 ml)
7. Veg stock /water - 3 glasses(600 ml, more for getting the soup to the right consistency)
8. Salt and chili flakes - to taste
Method:
1. Heat a tsp of olive oil. Add the garlic and mint and saute for a couple of minutes. Set aside.
2. In a pot add the stock/water, shelled peas and potatoes. Let it boil till potatoes and peas are cooked through
3. Add the mint, garlic and coriander (if using). Blitz the contents into a smooth paste with a hand held blender. Let it cool.
4. Add buttermilk to bring to the desired consistency.
5. Add salt and chili flakes and serve warm or cold.
No comments:
Post a Comment