Pea and mint soup

pea and mint soup

pea and mint soup


300 grams boiled peas, 1 medium sized boiled and chopped sweet potato, ½ chopped red onion, ¾ tablespoon ginger-garlic crush, 2 tablespoons thick yogurt, 1 tablespoon vegetable stock powder, 15 – 20 fresh mint leaves, handful of chopped coriander, oil to sauté, salt and pepper to taste, a few drops of fresh lemon juice to serve.


  1. Heat some oil in a pan and add the ginger-garlic crush and onion to it. Cook till the onions become translucent.
  2. Add the peas and sweet potatoes to it and stir well to ensure proper mixing of the seasoning.
  3. Transfer the entire lot to a blender and blend into a thick slurry paste by adding just the required amount of water. Usually, 4 – 5 tablespoons should do the trick. Transfer this paste back into the pan.
  4. Now, blend the yogurt, mint leaves, coriander leaves, vegetable stock powder and water (just enough to make a slightly watery paste).
  5. Add this mint paste to the tick pea paste in the pan and stir well to ensure proper mixing.
  6. Add salt and pepper as per taste and bring to boil, stirring constantly at intervals to ensure that the yogurt does not curdle.
  7. Turn off the flame and add a few drops of fresh lemon juice just before serving.

Try a tip

Add boiled broccoli or boiled pasta to the soup to make it heartier. Alternatively, use fresh sour cream instead of yogurt to make it creamier.