Pea and coriander soup with mango toppingVIEW ALL POSTS
Fruity, colorful, and quickly cooked - our pea soup is a prime example of how simple things can also be refined.
- Completed in: 30 minutes
- Difficulty: easy
- Per serving: Energy: 266kcal, carbohydrates: 22g, Protein: 9g, Fat: 15g
Ingredients (for 4 servings)
- 60g onions
- 70g potatoes
- 20g butter
- 300ml of milk
- 200ml vegetable stock
- 25g coriander greens
- 250g peas (frozen)
- 100ml of whipped cream
- 150g vine tomatoes
- 150g mango pulp
- 1 Organic lime
- 3 Coriander green stems
- Finely dice the onions.
- Peel and finely dice the potatoes.
- Melt the butter in a saucepan and sauté the onions over medium heat for 2-3 minutes until translucent.
- Add potatoes and cook for 2 minutes.
- Top up with the milk and vegetable stock and cover. Cook over low heat for 15 minutes until the potatoes are soft.
- Pluck the coriander leaves and blanch them with frozen peas in boiling salted water, pour into a sieve, and drain.
- Set aside 50g of peas.
- Add the coriander, the rest of the peas, and 100 ml of whipped cream to the hot soup, bring to the boiling point, and puree finely with the cutting stick. Season with salt and pepper. Keep soup warm.
- Cut the stem end of 150 g vine tomatoes in a wedge shape.
- Quarter, core, and finely dice the tomatoes.
- Cut 150g of mango pulp from the stone, peel and finely dice.
- Mix the remaining peas, tomatoes, and mango in a bowl.
- Rinse 1 organic lime with hot water, grate the peel finely, and squeeze out the juice from half of it. Stir in the lime zest and juice, season with a pinch of salt and pepper.
- Pluck the leaves from 3 stalks of coriander and cut finely. Mix the coriander with the tomato and mango topping.
- Serve the soup in preheated bowls with a little tomato and mango topping and, if you like, with coriander.
We recommend a fruity Silvaner for the exotic pea soup.