How to make Peas and Potato Soup with Salsa -

Peas and potato soup served piping hot with mango salsa topped toasts

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Frozen green peas, Medium potatoes

Cuisine : Fusion

Course : Soups

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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

Peas and Potato Soup with Salsa Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.