Another Soup recipe in this dinner challenge series. Both Green Peas and Sweet Potato have a mild sweetness to it. But trust me this soup doesn’t taste like Payasam. The heat from black pepper corns and ginger balances the sweetness. It is so easy to put together the SweetPotato GreenPeas Soup. I used a pressure cooker to prepare this soup. You can prepare the soup in bulk and reheat it whenever you want to have a warm drink. If you don’t have Sweet Potato at home you can substitute with one regular Potato. But I urge you to use Sweet Potato since it is loaded with dietry fiber and other nutrients when compared to our regular potato.
Have made quite a number of different soups in this series. Adding the link of few more veggie soups below.
The weather here in Limerick doesn’t feel like summer at all. It was raining on most days last week. For the cold rainy evenings this Sweet Potato Peas soup is perfect. You can even try serving the puree form to babies who are between 10-18 months. Am sure they will love it too. Adjust spice quantity if you are feeding for the kids
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
- 1 large Sweet Potato
- 1 cup Frozen Green Peas
- 1 green chilli
- 1/2 tablespoon chopped ginger garlic pieces
- 1/2 teaspoon Black Pepper Corns
- 1/4 cup Mint leaves or Coriander Leaves
- 1/2 cup plain Milk use non diary for vegan version
- 2 teaspoon Extravirgin Olive Oil
- 1/2 teaspoon salt
- 1/2 teaspoon Pepper Powder
- 10 Croutons or you can pan fry bread pieced and serve it with the soup
Ingredients
|
|
- Wash Sweet Potato and peel the skin off. If you are using Organic Sweet potato then you can retain the skin as well
- Chop Sweet Potato into cubes
- Heat a teaspoon of Olive oil in a pressure cooker. Add potato cubes, frozen green peas, green chilli, black pepper corns and chopped ginger+garlic pieces
- Saute for two minutes. Add salt
- Add 1/4 cup water. Mix it well and pressure cook for 2 whistles
- Once it is cooled down grind it in a mixie along with a handful of Mint leaves or coriander leaves
- At this stage you can store a batch of this Puree in fridge and then prepare soup later by just adding milk and warming up the mixture
- Alternatively you can add 1/2 cup of milk and stir well
- Boil the mixture for 2 minutes until you achieve the desired consistency
- Adjust salt and sprinkle some pepper powder if you want.
- Drizzle olive oil & add croutons. Serve this delicious bowl of soup for dinner or as an evening snack to kids
- Healthy, filling nutrient rich soup that can be prepared within few minutes
- In a wide bowl mix pressure cooked Green Gram, chopped onion, cucumber, tomato and salad leaves
- Add a pinch of salt, pepper powder, a teaspoon of olive oil and a teaspoon of Honey Mustard Dressing
- I used a store bought mustard dressing. If you don't have it you can just squuze some lemon juice and mix everything well
- Delicious Green gram salad is ready to be served
