Pea And Coriander Soup Recipes

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CHICK-PEA AND CORIANDER SOUP



Chick-Pea and Coriander Soup image

Categories     Soup/Stew     Herb     Onion     Quick & Easy     Chickpea     Winter     Gourmet

Yield Makes about 3 2/3 cups, serving 2

Number Of Ingredients 14

2 cups chopped onion (about 2 medium)
1 tablespoon olive oil
4 cups water
a 19 ounce can chick-peas, rinsed and drained
2 large garlic cloves, chopped
1/2 teaspoon salt, or to taste
1/2 cup packed fresh coriander sprigs, washed well and spun dry
2 teaspoons fresh lemon juice, or to taste
Accompaniment: cumin pita crouton-crisps
For cumin pita crouton-crisps:
3 mini pita loaves (about 3 inches in diameter), halved crosswise
4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt

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.

CHICKPEA SOUP WITH CORIANDER & LIME



Chickpea soup with coriander & lime image

A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!

Provided by Good Food team

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 11

75g butter , softened
2 tbsp chopped fresh coriander , plus extra to garnish
finely grated zest and juice of 1 lime
1 tbsp sunflower oil
1 onion , finely chopped
1 red pepper , deseeded and finely chopped
2 garlic cloves , crushed
2 red chillies , deseeded and thinly sliced
1 tsp each ground coriander and cumin
2 x 410g cans chickpeas , drained and rinsed
1.2l vegetable stock

Steps:

  • Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
  • Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
  • Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.

Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium

CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)



Curried Split Pea Soup With Fresh Coriander (Cilantro) image

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

450 g dried split green peas (you can use yellow too, but I find the green peas softer)
11 1/2 cups water
2/3 cup of chopped fresh cilantro
1/2 cup diced onion
1 shallot, diced
1 green onion, minced
3 garlic cloves, minced
3 tablespoons olive oil
3 teaspoons curry powder
1 teaspoon ground coriander
2 teaspoons ground dehydrated onion (powder)
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt and pepper

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

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