Peas and Potato Soup with Salsa Recipe
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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
1.
1. Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent.
2.
2. Add green peas, bay leaf and mix well.
3.
3. Cut potatoes in small cubes and add to the pan. Add salt and toss well.
4.
4. Add 1 cup water and cook till potatoes are done.
5.
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.
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.
7. Finely chop mint leaves and mango and put into a bowl. Add red chilli, brown sugar, salt and lemon juice and mix well.
8.
8. Spread the mango salsa on melba toast.
9.
9. Transfer into a soup bowl, garnish with salsa topped melba toast and mint sprig and serve hot.