Peri Peri Peas Soup



{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }


spicy peas soup with peri peri sauce


Today is a soup day. I had a bowl full of sprouting green peas in the refrigerator and I thought of using that up and making a simple hearty soup. The peas I have used here is a dried heirloom variety that I bought from my organic store. These are not green and plump like the regular peas and they are much smaller in size. I found them to be really unique and flavorful.


sprouted green peas


My latest cupboard favorite is my new bottle of Peri Peri Sauce. I bought it about a week ago and I have been adding a dash of it into (almost) everything I make. I simply love the heat and zing from it. Of course it had to be a part of my soup today. I also added a handful of fresh fenugreek leaves to my soup to add a touch of ‘green’ which made my soup wonderfully fragrant.


sprouted green peas


Peri Peri Peas Soup is simple and makes a perfect meal with a slice of crusty homemade bread (Mine was from this loaf). It’s light on your tummy but is still very high in nutrition and flavor.


peri peri sauce



For sprouted green peas, soak the dry green peas for 5-6 hours. Drain the water, place it in a wet piece of cloth, wrap it into a knot and leave aside in a cool dark place for 8 to 10 hours for it to sprout.

This soup can be made with regular dried green peas, fresh peas or even frozen peas but the taste will vary considerably.

If you don’t like spice or don’t have peri peri sauce, skip it or use any other hot sauce of your choice.

Replace the fenugreek leaves with basil for a different flavor.

I like my soups chunky, if you want you can also puree it for a smooth soup.


fenugreek leaves



  • Dry green peas which is soaked and sprouted – 2 cups
  • 1/2 cup chopped onion
  • 4-5 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp peri peri sauce
  • a handful of fenugreek leaves.


Pressure cook the sprouted dry peas till soft.

Heat the olive oil in a thick bottomed pot. Add the onion and garlic, sauté till soft. Pour the cooked peas and 2-3 cups of water. Add salt to taste and bring it to a boil. At this stage, with my immersion blender I mashed up a little bit of peas, not all of it. Add the peri peri sauce and the fenugreek leaves.


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