Peas are a great source of vitamins and antioxidants like vitamin K, C and folate. They are also rich in manganese and fiber. They are heart healthy too. You get peas all the year round these days in the form of frozen peas. No tedious shelling required. Just open the bag, thaw the peas, and use them in your cooking. Similarly with corn. You get frozen corn all the year round too. And corn is wonderful because it is easily available, affordable, rich in antioxidants and fiber and high in protein. This recipe is also great for diabetics as it has no oil, sugar or fatty substances in it.
I’ve taken this recipe from Tarla Dalal’s book Delicious Diabetic Recipes from which I make recipes often, including Green pea parathas and Mooli or white radish salad and many others which are not just finger licking good but are healthy and nutritious too. Just a hint of fresh garlic and a touch of freshly chopped coriander lend the soup it’s aromatic flavors and add to its delicious taste.
I used the pressure cooker to cook the peas, corn, onion and garlic for three whistles before puréeing them in a mixer. Also, I added full fat milk in the end instead of low fat milk, but you can use low fat milk if you wish.
Sometimes, I add 1 full onion instead of only half and more than 1 cup of corn kernels. You can play around with this recipe. Enjoy!
Here is the recipe.
Green Pea And Corn Soup
- 2 cups fresh or frozen green peas
- 1 cup sweet corn kernels
- 1/2 onion, chopped
- 1 clove garlic
- Salt to taste
- 1/4 cup low fat milk
- 1 teaspoon finely chopped coriander
- 1 teaspoon finely chopped mint
- Combine the peas, corn, onion, garlic, salt and 4 cups of water and simmer for 10 minutes until tender. Cool and blend in a mixer t o get a smooth purée.
- Just before serving add the milk, coriander and mint and bring to a boil. Adjust for salt. Serve hot.