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 By Sanjeev Kapoor 04 Feb 2019 in Recipes Course New Update Main Ingredients Frozen green peas, Medium potatoes Cuisine Fusion Course Soups Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Peas and Potato Soup with Salsa 1 cup Frozen green peas 2 Medium potatoes peeled 1 tablespoon Oil 1/2 Medium onion 1 Bay leaf to taste Salt 1/2 cup Milk as required Bread slices toasted for garnishing Fresh mint sprig Mango salsa 3/4 Ripe mango peeled 4-5 Fresh mint leaves 1 Fresh red chilli 1 teaspoon Brown sugar to taste Salt Juice of ½ lemon Method Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent. Quarter the potatoes vertically and further slice them thinly. 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. To make salsa, chop mint leaves and fresh red chilli finely. Chop mango into small pieces and put into a bowl. Add mint leaves, red chilli, brown sugar, salt and lemon juice and mix well. Discard bay leaf from the potato mixture and switch off the heat, strain, cool and grind with milk to a smooth puree. Heat this puree in another deep non-stick pan. Add the strained stock and mix well and let the soup come to a boil. Spread the mango salsa on the toasts. Transfer the soup into serving bowls, garnish with salsa topped toast and mint sprig and serve hot. Nutrition Info Calories 654 Carbohydrates 18.9 Protein 99.8 Fat 19.9 Other Fiber Vitamin A- 895.1mcg #Bread slices #Frozen green peas #Milk #Oil #Ripe mango #Salt #Fresh mint sprig #Brown sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article