Low Salt Green Pea and Basil Soup, Low Salt Recipe
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 30116 times
The sweet, earthy flavour of green peas meets the herby accents of basil in this awe-inspiring recipe. We have retained the high fibre content of green peas in this soup by not straining it.
This, along with the restricted use of salt, makes this soup good for those with high blood pressure. Although we have used very little salt, this soup tastes simply too good because of the use of basil, which is the real highlight of this recipe. It enhances the flavour and aroma to a truly unforgettable extent.
Try other low salt recipes like Nutritious Pumpkin Soup and Mini Carrot and Cabbage Buckwheat Pancake .
- Heat the oil in a deep non-stick pan, add the spring onions and sauté on a medium flame for 1 minute.
- Add the green peas and 3 cups of water and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes.
- Cool completely, add the basil and blend in a mixer till smooth.
- Pour the green pea mixture into the same deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
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