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    Cucumber Yogurt Soup with Curried Peas and Onions

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    Cucumber Yogurt Soup with Curried Peas and Onions

    A delicious play on raita, this soup's cool flavours are counterbalanced by a fiery curried relish. The vibrant green coriander oil adds an extra splash of colour.

    • Preparation time: 25 minutes
    • Cooking time: 13 minutes
    • Total time: 38 minutes 40 minutes

    Serves: 4


    • Coriander oil
    • 4 tablespoons sunflower oil
    • 25g coriander leaves
    • Curry relish
    • 150g shelled peas
    • 1 tablespoon coriander seeds
    • 2½ tablespoons olive oil
    • 1 onion, very finely chopped
    • 2 tablespoons Madras curry powder
    • A pinch of salt
    • 1 red chilli, finely diced
    • Soup
    • 1 teaspoon salt
    • 2 cucumbers
    • 300g natural yogurt
    • 75ml water
    • 50ml milk
    • 5 spring onions, white parts only


    1. Bring a small pan of salted water to a boil. Cook the peas in the water until bright green. Drain and set aside. In a dry frying pan over a medium flame, toast the coriander seeds. Crush the seeds with a rolling pin or in a pestle and mortar. Set them aside. Heat the olive oil in a frying pan over medium-high heat. Add the onion, curry powder and salt. Let it cook until the onions are translucent and soft - about 10 minutes. Add the chilli and cook for another minute, then add the peas and the coriander seeds and cook for two minutes to let the flavours infuse. Remove from heat and allow to cool.
    2. For the coriander oil, put the ingredients into a blender and blend until bright green. Add more oil if necessary so that it can be drizzled. Remove and put clingfilm on the surface of oil to minimize discolouration.
    3. To make the soup, peel the cucumbers and scoop out their seeds with a spoon. Cut them into medium chunks (1cm or so). Place them in a blender with the other soup ingredients. Purée until smooth.
    4. To serve, put a generous spoonful of peas and onions in centre of each bowl of soup and drizzle the coriander oil on top.

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