How to make Peas and Potato Soup with Salsa -
Peas and potato soup served piping hot with mango salsa topped toasts
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Frozen green peas, Medium potatoes
Cuisine : Fusion
Course : Soups
For more recipes related to Peas and Potato Soup with Salsa checkout Green Peas And Basil Soup. You can also find more Soups recipes like Cappuccino Of Mushrooms With Ground Spices Moroccan Carrot Soup Chilled Almond Soup Basil Almond Soup
Peas and Potato Soup with Salsa Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Peas and Potato Soup with Salsa Recipe
Frozen green peas 1 cup
Medium potatoes peeled 2
Oil 1 tablespoon
Medium onion 1/2
Bay leaf 1
Salt to taste
Milk 1/2 cup
Bread slices toasted as required
Fresh mint sprig for garnishing
Mango salsa
Ripe mango peeled 3/4
Fresh mint leaves 4-5
Fresh red chilli 1
Brown sugar 1 teaspoon
Salt to taste
Juice of ½ lemon
Method
Step 1
Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent.
Step 2
Quarter the potatoes vertically and further slice them thinly.
Step 3
Add green peas, bay leaf and potatoes to the pan and mix well. Add salt and toss well. Add 1 cup water and cook till potatoes are done.
Step 4
To make salsa, chop mint leaves and fresh red chilli finely.
Step 5
Chop mango into small pieces and put into a bowl. Add mint leaves, red chilli, brown sugar, salt and lemon juice and mix well.
Step 6
Discard bay leaf from the potato mixture and switch off the heat, strain, cool and grind with milk to a smooth puree.
Step 7
Heat this puree in another deep non-stick pan. Add the strained stock and mix well and let the soup come to a boil.
Step 8
Spread the mango salsa on the toasts.
Step 9
Transfer the soup into serving bowls, garnish with salsa topped toast and mint sprig and serve hot.
Nutrition Info
Calories : 654 Kcal
Carbohydrates : 18.9 gm
Protein : 99.8 gm
Fat : 19.9 gm
Other : Vitamin A- 895.1mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
