Pea And Cilantro Coriander Soup Recipes

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.

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.

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

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.

Steps:

• If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
• In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
• When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
• Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
• Serve over brown rice.