Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.
In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.
This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.
You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes. Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.
South Indian Green Peas Soup
1 cup fresh green peas (shelled) or frozen
0.5 cups chopped carrots
0.5 cup chopped cauliflower
2 Tblspn corn flour
3 Tblspn butter
4 cups light vegetable stock or water
sea salt and black pepper to taste
Heat the butter in a heavy pan and add the green peas, the chopped carrots and the cauliflower, and sauté for 3 minutes.
Add the vegetable stock or water and simmer for 2 – 3 minutes more. Season to taste with sea salt and black pepper.
Mix the cornflour in 0.25 cups water and add to the soup. Mix well, and cook for 5 – 8 minutes, stirring periodically.
Serve hot with soy sauce.