Tag Archives: green

Sugar Snap Peas Soup

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In Genghis grill, I had sugar snap peas for the first time. Genghis grill is a Mongolian Stir fry restaurant. I liked the flavor of Sugar snap peas, it was a bit sweeter than the regular peas. I bought some Sugar snap peas with the intention of doing Stir fry. But I got inspired by lot of green soup recipes and wanted to try a soup with Sugar snap peas. It turned out to be healthy and flavorful! I used avocado for the creaminess, thereby eliminating the need to use corn flour or other thickening agents.

Sugar Snap Peas Soup

Preparation Time: 5 mins | Cooking Time : 15 mins | Serves: 4

Recipe Category: Appetizers & Snacks

Ingredients:

Sugar Snap peas –  1 cup + 1/2 cup, trimmed

Avocado – 1/2

Olive oil – 1 tsp

Shallots – 5

Garlic – 1 pod

Lemon Juice – 1/8 tsp

Italian Seasoning/Pepper – as needed (I used Italian Seasoning)

Salt – as needed

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Method:

  • Add oil to a pan. When oil is hot, add the shallots and garlic, and cook till onion becomes translucent.  Add sugar snap peas and saute for 3-5 minutes. Add water and close the lid . Cook until snap peas are tender

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  • Puree the cooked items in a blender. Peel and pit the avocado and add it to the peas mixture along with lemon juice and salt. Blend until smooth, adding more vegetable broth or water (I added Water). if the soup is too thick. Add seasoning to the soup. Taste and adjust seasonings/pepper if desired. Serve the soup, after garnishing with roasted bread

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My Notes:

  • I have used the water in which the snap peas were cooked. Instead, vegetable broth can also be used
  • Since Avocado tends to oxidize, I have used lemon juice
  • Butter or cheese can be added to give richness to the soup
  • Avocado can be used with any soup for getting the creaminess in the soup

Taking this Soup to  the  “Soups with SS” hosted by two lovely ladies, Shruti @Cooking with SJ and Sonal @ Simply Vegetarian 777.

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Sending  this recipe to First virtual Vegan linky potluck.

 

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Pesarattu Dosa

Both Ammas (Amma and MIL) use to prepare a variety of dosa with yellow moong dal and boiled rice. I never realized that was a modified version of pesarattu. One of my Telugu friends shared this pesarattu recipe, made with green moong dal. Tried Pesarattu with moong dal, after tasting this dosa we loved it, and added this dosa in our breakfast menu.

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Pesarattu:

Preparation Time : 3 mins | Soaking Time : 4 hours | Cooking Time : 15 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole moong dal/ green gram/moong bean – 1 cup

Boiled Rice (Idly Rice) –  2 tbsp

Green chillies – 2

Ginger – 1/2 inch piece

Coriander leaves- a handful

Hing – a generous pinch

Salt – as needed

Water – as required

Method:

  • Soak Moong Dal overnight (or atleast for 8hrs in cold water or 4 hours in hot water). Rinse it well and drain the water. Grind it with boiled rice, ginger, green chillies, coriander leaves and required qty of water to a smooth dosa batter consistency

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  • Heat dosa skillet, take a ladle full of batter and spread it thin. Cook both sides. Serve it hot with any chutney. We had it with Tomato Chutney

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My Notes:

  • Can sprinkle onion on top while the dosa is being cooked