Spring Pea And Mint Fusion Soup Recipe

About this recipe

This Spring Pea and Mint Fusion Soup is a delightful blend of fresh, vibrant flavors and creamy textures, perfect for a comforting meal that brings a touch of the garden to your table. Combining the sweetness of peas with the refreshing aroma of mint and a subtle hint of spices, this soup is both satisfying and nourishing. Suitable for a Jain diet and diabetic-friendly, it’s a crowd-pleasing dish that’s easy to prepare and perfect for sharing with loved ones. Each spoonful is a burst of brightness, offering a wholesome, budget-friendly option for any occasion. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Jalpur Fresh Peas - (Garden Peas)
• 50 G Vandevi Asafoetida 50g
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Potts Vegetable Stock Can
• - Ktc Coconut Milk 400ml
• 50G Pepper Black Ground BWFO
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 25G Natco Mint
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Heat olive oil in a medium saucepan over medium heat. Add hing and sauté for 30 seconds until aromatic.
2. 2. Add the chopped zucchini and sauté for 3-4 minutes until slightly softened.
3. 3. Stir in the green peas and cook for another 2 minutes.
4. 4. Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 8-10 minutes, allowing the peas to cook through.
5. 5. Add the fresh mint leaves and remove the saucepan from heat. Let it cool slightly before blending.
6. 6. Use a hand blender or transfer the mixture to a blender and process until smooth. Return the soup to the saucepan.
7. 7. Stir in the coconut milk, salt, and black pepper. Reheat the soup gently over low heat without boiling.
8. 8. Add the lemon juice and mix well. Taste and adjust seasoning if needed.
9. 9. Serve hot, garnished with sunflower seeds for added texture, if desired.