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Green Peas and Potato Soup

There is something that the bleak, dark evenings that bring a lot of solace to my melancholic heart, which seems to find an odd sense of happiness in the gloomy desperation of it all. While I don’t need an excuse ever to make Tea, winters make a few extra cups of Chai mandatory, and hot bowls of Soup suddenly don’t look so bad.

There was a time in my life when I did not consider Soup as a meal and how that has changed. Now I can happily guzzle down a big bowl of soup for lunch and dinner & feel full. Especially on a cold evening like tonight here in Sydney when I have no energy or motivation to cook and all I want to do is laze on the couch feeling all the blues that winters bring.

So, for dinner, all I could muster was this one-pot “Pea & Potato soup.” It was warm, wholesome, and hearty and filled me enough to enjoy the ‘Berry crumble’ that I made for dessert later. Because it is never that cold to make a warm dessert. Don’t you agree?


  • One large Onion finely chopped

  • One large Potato peeled and diced

  • Two cloves of Garlic

  • 1 ½ cups fresh Green peas (you can also use frozen peas)

  • 4 cups Vegetable broth of water

  • Salt & Pepper to taste

  • 1 tbsp Coconut or Olive Oil

  • 1 Star anise

  • Juice of 1 Lemon

  • Any herbs of your choice – I used Marjoram

  • For Garnish - Pumpkin or Sunflower seeds, Sliced pink radish (optional) OR Sour Cream


  1. In a pot, heat a tablespoon of the oil and add onion and garlic and fry until translucent, stirring occasionally.

  2. Add the Star anise & diced potato and cook for a little while before adding the Peas.

  3. Pour the vegetable stock and season with salt, pepper, and herbs, and bring it to a boil.

  4. Let it simmer and cook on a low flame for about 15 minutes, until the potatoes and peas are tender. Then, remove from heat, remove the Star anise and blend till Smooth.

  5. Add a tablespoon of lemon juice and adjust the seasoning if required. Sprinkle some olive oil on top and serve hot with a dollop of sour cream or with Pumpkin seeds and radish

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