Pea And Cilantro Coriander Soup Recipes
CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)
I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice.
Provided by Snowcloud
Categories Beans
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
- Stir to form paste. DO NOT let the mixture burn!
- Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
- Add half of the chopped corriander.
- Rinse split peas in cold water, drain and add to pot. Stir immediately.
- Turn heat to high.
- Add the water and stir well.
- Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
- Add the rest of the cilantro in the last 15 minutes.
- Add salt and pepper to taste.
- Serve or pack away for freezing.
Nutrition Facts : Calories 200.7, Fat 4.8, SaturatedFat 0.7, Sodium 14.5, Carbohydrate 29.6, Fiber 12, Sugar 4.2, Protein 11.4
PEA AND CORIANDER SOUP
This utterly delicious soup has a perky zing with the addition of fresh chilli.
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.
CHICK-PEA AND CORIANDER SOUP
Steps:
- Make cumin pita crouton-crisps:
- Preheat oven to 400°F.
- Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
- In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
- Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
- Make soup:
- In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
- Serve soup topped with pita crouton-crisps.
RICE WITH PEAS AND CILANTRO
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Tie together reserved cilantro stems with kitchen twine.Heat oil in a medium pot over medium heat. Cookonion and garlic, stirring occasionally, until tender, about8 minutes. Add chili powder, and season with salt andpepper; cook for 1 minute. Add rice, and stir to coat. Addcilantro-stem bundle and the water; bring to a boil.Reduce heat to low, and gently simmer, covered, until wateris absorbed, about 15 minutes.
- Remove from heat, and add peas (do not mix). Cover, andlet stand for 10 minutes. Discard cilantro-stem bundle.Season with salt and pepper. Stir in cilantro leaves.
PEA AND CILANTRO (CORIANDER) SOUP
Spicy, fragrant, delicious, and so easy and quick to make. One of the many recipes I have picked up on my travels around the world - can't remember where or when. But everybody loves it. Hope you do too!
Provided by Marys Loving Spoonf
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the margarine over a gentle heat (or add olive oil) and sweat the onion, garlic and chilli for 3-4 minutes.
- Add the peas and cover with stock.
- Bring to the boil and simmer for 7-8 minutes.
- Add the freshly chopped cilantro (coriander) and blend until smooth.
- Season with salt and pepper and add a pinch of sugar to enhance the flavour.
Nutrition Facts : Calories 211.5, Fat 11.6, SaturatedFat 2, Sodium 137.8, Carbohydrate 21.4, Fiber 6.4, Sugar 8.5, Protein 6.9
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