Week 2 of 52 Weeks of Food

I love soups. They’re like a warm hug, and a warm hug is exactly what we need right now in chilly Dilli.

I’ve been trolling food apps and recipe books to find new and interesting stuff to make, and I stumbled upon this gem on Epicurious. It’s hearty, filling and creamy without being overwhelmingly rich. And it has two things I love – peas and cashews. Win-win.

P.S. I’ve tweaked the original recipe a bit.

Here’s the how-to.


Olive oil: 1 tbsp

Peas: 3 cups frozen peas, thawed (or fresh peas, par boiled)

Cashews (raw): 1.5 cups

Onions: 1.5 cups, chopped fine

Celery: 2 stalks, chopped

Garlic: 4 cloves, chopped or sliced

Spring Onions – To garnishpea ing

Chilli flakes: 1 tsp

Brown sugar: 1tsp

Salt: to taste

Pepper: to taste

Vinegar: 2 tbsp

Vegetable Stock Cube: 1


pea 1Heat the oil in a pan. Add the onions, celery and garlic and sauté well for about 20 minutes till golden brown. Keep adding splashes of water, if the mixture starts to stick to the pan.

Add a little salt and pepper. I like to use cracked pepper.

Add the cashews, chilli flakes, sugar and mix well.

Add 2-3 cups of water and bring to a boil.

Add the stock cube.

Let this simmer for 10 minutes.pea 2

Turn off the flame and let the mixture cool a bit.

Blend the peas with the cashew mixture to a fine paste. Do this in two lots or more as required.

Strain the blended soup through a sieve to make it smoother and creamier.

Put the soup on to the pan and heat on a low flame.

Add more salt and pepper to taste.

Stir the vinegar through the warmed soup and serve.pea 3

Great with bread stick or some garlic bread.

So simple. Enjoy 🙂

P.S. If you try the recipe, please tell me how you liked it 🙂

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