Creamy Green Peas Soup Recipe | Matar Soup | Healthy Soup | Winter Soup Recipes | Varun


How To Make Green Peas Soup | Mutter Soup Recipes | Green Pea Soup | Green Peas Soup Indian Style | Matar Shorba | Pattani Soup Recipe | Green Potage Soup | High Protein Veg Soup | Pachai Pattani Soup | How To Make Matar Ka Soup | Pea Soup | Cream Of Pea | Basic Green Soup Recipe | Healthy Soup For Kids | Kid-Friendly Soup Recipes | Healthy Soups that are Filling | Breakfast Ideas | Midweek Meal Ideas | Good Home Cooked Recipes | Simple Veg Appetizers | Quick & Easy | Rajshri Food Learn how to make Green Peas Soup at home with our Chef Varun Inamdar Green Peas Soup Ingredients: Introduction Chef’s Story How To Make Green Peas Soup 1 tbsp Oil 3 Garlic Cloves 2 Onion (sliced) Spring Onion (chopped) 1 Bay Leaf 1 /8 tsp Carom Seeds 2 cup Green Peas (blanched) Salt To Taste 1 cup Water 1/3 cup Coriander Leaves (chopped) Spring Greens (chopped) Bringing the Mixture In Room Temperature Grinding the Mixture Water How To Make Green Peas Soup Fresh Cream (as required) Black Pepper Plating #GreenPeasSoup #Creamsoup #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipes Download the Rajshri Food App by clicking on this link:- Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned – For more videos log onto Find us on Facebook at About Peas Soup Pea soup, Green Peas Soup or split pea soup is soup typically made from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often grayish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BCE. During that era, vendors in the streets of Athens were selling hot pea soup. Eating fresh “garden” peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas[3] And other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680. | For feedback and suggestions please write to us at: [email protected]





  1. It looks good will try it tonite however I have a question which I may ask?
    Can you tell me where to procure the steel wok you made the soup in, what is the make , ND obviously it is not Teflon coated unless I did not see it correctly.
    Thankyou wld appreciate a reply as I am in the course of replacing the Teflon coated ware to steel/cast iron cookware.
    Many thanks