Broccoli and Green Pea Soup with Curry Leaves

1 bunch broccoli
2 cups fresh peas or frozen petite peas
2 tablespoons ghee
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 teaspoon mustard seeds
2 cups water
Salt to taste
20 fresh curry leaves, julienned

Bring a pot of salted water to a boil.  Wash the broccoli and cut the top into very small florets, reserving the stems for another use.  Place the florets in the boiling water and blanch for 30 seconds.  Drain, refresh under cold running water, and drain again.

Put the peas in a blender or food processor and puree.  Scrape the puree into a fine strainer and push it through with a spatula to strain out any tough skin.  Set puree aside.

Stir together the ground spices in a small bowl.  Heat the ghee in a large saucepan over medium-high heat.  Add the mustard seeds and stir until they begin to pop.  Add the ground spices and stir until fragrant.  Add the broccoli and the pea puree and stir to combine. Stirring constantly, add the water and salt.  When well combined, bring to a boil. Immediately remove from heat and stir in the curry leaves.


Serves 4 to 6.

From Raji Cuisine by Raji Jallepalli, with changes