Peas and Potato Soup with Salsa

Ingredients

• 1 cup frozen green peas
• 2 medium potatoes
• 1 tablespoon oil
• ½ medium onion
• 1 bay leaf
• Salt to taste
• ½ cup milk
• Melba toast as required
• Fresh mint sprig for garnishing
• Mango Salsa
• ½ ripe mango, peeled
• 4-5 fresh mint leaves
• 1 fresh red chilli
• 1 easpoon brown sugar
• Salt to taste
• Juice of ½ lemon

Method

1. Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent.
2. Add green peas, bay leaf and mix well.
3. Cut potatoes in small cubes and add to the pan. Add salt and toss well. Add 1 cup water and cook till potatoes are done.
4. To make salsa, finely chop mint leaves and mango and put into a bowl. Add red chilli, brown sugar, salt and lemon juice and mix well.
5. Discard bay leaf from the potato mixture and switch off the heat, strain, cool and grind the solids with milk to a smooth puree.
6. Heat this puree in another deep non-stick pan. Add the strained stock and mix well and let the soup come to a boil.
7. Spread the mango salsa on Melba toast.
8. Transfer into a soup bowl, garnish with salsa topped Melba toast and mint sprig and serve hot.

Nutrition Info