Easy Green Pea Soup Recipe – Indian Style Pressure Cooker Method

Last Updated on 2 months by Neha Deshmukh

Easy Green Pea Soup Recipe – Indian Style Pressure Cooker Method

Hey everyone! If you’re anything like me, you’re always looking for comforting, flavorful soups, especially when the weather turns a little chilly. This green pea soup is a total winner – it’s vibrant, packed with goodness, and surprisingly easy to make, thanks to the magic of the pressure cooker! I first made this when my little one was starting solids, and it quickly became a family favorite. It’s a lovely way to sneak in some extra veggies, too!

Why You’ll Love This Recipe

This isn’t your average green pea soup. We’re taking a little inspiration from Indian flavors, using a few techniques that really elevate the taste. It’s quick, using a pressure cooker to cut down on cooking time, and it’s incredibly satisfying. Plus, the aroma while it’s cooking is just divine! It’s perfect for a light lunch, a starter, or even a cozy dinner.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 ½ cups dry green peas (soaked overnight) – about 240g
• 1 tbsp olive oil – about 15ml
• 1 tsp cumin seeds – about 5g
• 1 bay leaf
• 1 small ginger (pounded) – about 25g
• 4 garlic cloves (pounded)
• 1 small onion (minced)
• 1 pack chicken stock cubes
• 3 cups water – about 720ml
• Salt to taste
• Pepper to taste
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Chicken Stock Cubes: Don’t underestimate these! They add a lovely umami depth to the soup. It really makes a difference.
• Soaking the Peas: Soaking the dry green peas overnight is key. It cuts down on the cooking time significantly and makes them beautifully tender. Don’t skip this step!
• Pounding Ginger & Garlic: This is a classic Indian technique. Pounding releases so much more flavor than mincing or using a food processor. It’s a little extra effort, but trust me, it’s worth it! If you don’t have a mortar and pestle, you can use the flat side of a knife.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in your pressure cooker over medium heat. Once it’s shimmering, add the cumin seeds. Let them splutter – you’ll know they’re ready when they start to dance and release their fragrance.
2. Toss in the bay leaf and fry it for about 10 seconds. This helps to infuse the oil with its lovely aroma.
3. Now, add the pounded ginger and garlic. Sauté for about 2 minutes, stirring constantly, until it smells wonderfully aromatic. This is where the magic starts to happen!
4. Add the minced onion and cook until it becomes translucent. This usually takes about 3-5 minutes.
5. Pour in the water, crumble in the chicken stock cube, and add the soaked green peas. Give everything a good stir.
6. Close the pressure cooker lid and cook for 3 whistles (or about 15 minutes) until the peas are beautifully tender. Let the pressure release naturally – don’t force it!
7. Once the pressure has released, carefully open the lid and discard the bay leaf.
8. Using a hand blender (or carefully transferring to a regular blender), blend the mixture until it’s smooth and creamy.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with a generous sprinkle of fresh coriander leaves.

Expert Tips

• Don’t be afraid to adjust the seasoning! Everyone’s taste buds are different.
• If you want a really smooth soup, you can strain it through a fine-mesh sieve after blending.
• For a richer flavor, use homemade chicken stock instead of stock cubes.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the chicken stock with vegetable stock. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Add a pinch of finely chopped green chili while sautéing the onions for a spicier soup. My family loves a little kick!
• Festival Adaptation: This soup makes a lovely starter during festive occasions like Diwali or Holi. It’s light, flavorful, and sets the stage for a delicious meal.

Serving Suggestions

This green pea soup is wonderful on its own, but it also pairs beautifully with:

• A crusty bread roll for dipping.
• A side salad for a complete meal.
• A sprinkle of toasted cumin seeds for extra flavor and texture.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the fridge before reheating.

FAQs

1. Can I use frozen green peas instead of dried? What adjustments should I make to the cooking time?

Yes, you can! If using frozen peas (about 300g), reduce the cooking time to just 1 whistle in the pressure cooker, or about 5-7 minutes on the stovetop.

2. What is the best way to pound ginger and garlic – is a food processor okay?

While a food processor works in a pinch, pounding really releases the flavors. A mortar and pestle is ideal, but the flat side of a knife on a chopping board works too!

3. Can this soup be made without a pressure cooker? What’s the alternative cooking method?

Absolutely! In a regular pot, simmer the peas in the water and stock for about 30-40 minutes, or until tender.

4. I don’t have chicken stock cubes, what can I use instead?

You can use chicken stock powder, or even a bouillon cube. If you have leftover roasted chicken, you can add the carcass to the soup while it simmers for extra flavor.

5. How can I make this soup creamier without adding dairy?

A tablespoon of cashew cream or a small, boiled potato blended in with the soup will add a lovely creaminess without any dairy!