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Sabzi Shorva (Cream Of Curried Vegetable And Split Pea Soup)

Sabzi Shorva (Cream of Curried Vegetable And recipe image
Sabzi Shorva is a comforting, velvety soup that marries the earthy depth of cooked split peas with the vibrant warmth of curry powder. Saut&# 195;©ed onions, carrots, and celery form a fragrant base, while fresh tomato puree adds a subtle acidity to balance the richness. The dish is finished with a splash of cream or milk, creating a luxurious texture that coats the palate. This dish is perfect for chilly evenings or as a hearty side to grilled meats or rice. It comes together quickly, making it an excellent weeknight dinner option that feels both homestyle and sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 14.6
Dietary: Gluten-free, Vegetarian
Description
Sabzi Shorva is a comforting, velvety soup that marries the earthy depth of cooked split peas with the vibrant warmth of curry powder. Saut&# 195;©ed onions, carrots, and celery form a fragrant base, while fresh tomato puree adds a subtle acidity to balance the richness. The dish is finished with a splash of cream or milk, creating a luxurious texture that coats the palate. This dish is perfect for chilly evenings or as a hearty side to grilled meats or rice. It comes together quickly, making it an excellent weeknight dinner option that feels both homestyle and sophisticated.
Ingredients
  • 4 tablespoon To 5T Usli Ghee-(see below)
  • 1 tablespoon Curry Powder -- (storebought
  • 1/2 cup Finely Chopped Onion
  • 1/2 cup Finely Chopped Carrots
  • 1/2 cup Finely Chopped Celery
  • 1 cup Water
  • 3/4 cup Finely Pureed Fresh Tomatoes Or 1/2 c Canned Tomato Puree
  • 3 cups Cooked Split Peas
  • 1/4 teaspoon Black Pepper
  • 1/2 to 3/4 cup Light Cream or Milk
  • 1 bunch Chopped Coriander for Garnish
  • 1 pinch Salt
Directions
  1. 1
    Heat the ghee in a 3 to 4 quart deep pot over medium-high heat.
  2. 2
    When the ghee is very hot, add the curry powder and immediately stir in the onion, carrots, and celery.
  3. 3
    Sauté the vegetables, stirring often to ensure they brown evenly, for about 5 minutes.
  4. 4
    Add 1 cup of water, the tomato puree, cooked split peas, black pepper, and salt.
  5. 5
    Cover the pot and simmer over low heat until the vegetables are tender, approximately 10 minutes.
  6. 6
    Stir in enough light cream or milk to thin the soup to your desired consistency and mellow the flavors.
  7. 7
    Heat the soup thoroughly without boiling, then serve garnished with chopped fresh coriander.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 14.6kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.0g0%
Sugars 3.8g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Usli Ghee is clarified butter with a nutty aroma. For a vegan version, substitute with a neutral oil or vegan butter.

Ensure split peas are fully cooked before adding them to the soup to maintain texture and prevent grittiness.

Adjust the amount of cream or milk based on how thick you prefer your soup. For a lighter version, use vegetable broth instead of cream.

Fresh coriander (cilantro) adds a bright, citrusy finish. If unavailable, fresh parsley is a suitable alternative.

Keywords: indian soup, split pea soup, curry soup, vegetable soup, sabzi shorva, ghee, curry powder, comfort food, winter soup, vegan option, vegetarian recipe, creamy soup, quick dinner, homestyle cooking
Read it online: https://www.chefs-mate.com/recipe/sabzi-shorva-cream-of-curried-vegetable-and/