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Indian Potato and Pea Soup Recipe

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Indian Potato and Pea Soup Recipe

Prep Time: Cook Time:


  • Palm kernel oil | 2.00 tablespoon
  • Potato, skin, raw | 8.00 oz
  • Onions raw | 1.00 large
  • Garlic, raw | 2.00 Tbsp
  • Spices, curry powder | 1.00 tsp
  • dried coriander leaf | 1.00 tsp
  • Spices, cumin seed | 1.00 tsp powdered
  • Vegetable with beef broth soup, canned, condensed | 3.75 cup
  • Hot chili red pepper, raw | 1.00 pepper
  • Frozen green peas | 3.50 oz
  • Low fat yogurt | 4.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 292.26 mg

Fat per serving: 11.07 g

Saturated fat per serving: 6.59 g

Protein per serving: 9.76 g

Sodium per serving: 1,233.64 mg

Cholesterol per serving: 3.21 g


  1. Peel and dice the potatoes, chop an onion and red chili, crush garlic and set aside.
  2. Heat up oil and add potatoes, garlic, and onion in a large sauce pan. Fry and stirring gently for 5 minutes. Add and cook the spices for just a minute, continue stirring.
  3. Place in stock and red chili and let boil the mixture. Lower down the heat, cover lid and simmer for 20 minutes.
  4. Put peas into the pan and cook for 5 minutes more. Now add yogurt and season with salt and pepper, stirring occasionally.
  5. Transfer the soup to the serving bowls and sprinkle with coriander. Serve immediately with warm bread.

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