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Peas and Potato Soup with Salsa Recipe
The peas give a texture to the soup while the wholesomeness of potato binds the whole dish together. A soup perfect for when you come back home from a tiresome day at work.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
- Easy
Ingredients of Peas and Potato Soup with Salsa
- 1 cup frozen green peas
- 2 medium potatoes
- 1 tbsp oil
- ½ medium onion
- 1 bay leaf
- Salt to taste
- ½ cup milk
- Melba toast as required
- Fresh mint sprig for garnishing
- For the Mango salsa
- ½ ripe mango, peeled
- 4-5 fresh mint leaves
- 1 fresh red chilli
- 1 tsp brown sugar
- Salt to taste
- 2 Tbsp lemon juice
How to Make Peas and Potato Soup with Salsa
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1. Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent.
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2. Add green peas, bay leaf and mix well.
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3. Cut potatoes in small cubes and add to the pan. Add salt and toss well.
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4. Add 1 cup water and cook till potatoes are done.
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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.
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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.
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7. Finely chop mint leaves and mango and put into a bowl. Add red chilli, brown sugar, salt and lemon juice and mix well.
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8. Spread the mango salsa on melba toast.
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9. Transfer into a soup bowl, garnish with salsa topped melba toast and mint sprig and serve hot.