Punjabi Pea and Mint Soup

Pea and mint soup is a popular dish in Punjabi cuisine and is often served as a starter or appetizer in Indian restaurants.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Punjabi Pea and Mint Soup

Cooking Method: Blending, Boiling Cuisine: Indian, Punjabi Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Peas
• 1 bunch Mint leaves
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Lemon juice
• 1 cup Coconut milk

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
2. Add peas, mint leaves, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove from heat and let it cool slightly. Blend the soup until smooth using an immersion blender or a countertop blender.
4. Return the soup to the pot and stir in lemon juice and coconut milk. Heat over low heat for a few minutes.
5. Serve hot and garnish with fresh mint leaves, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.