The soup is a vegan creamy pea and mango soup. It’s quick and easy to make and tastes delicious. It is also very healthy because peas are very high in fiber and contain many important vitamins and minerals. Mango is also very healthy and contains a lot of vitamin C, among other things. The soup is not only delicious, but also very healthy. Drizzled with aromatically fragrant orange sesame oil and roasted pistachios.
Inspired by Indian Dal
A perfect winter soup warms body and soul. It is easy to prepare and tastes delicious. The ingredients are usually readily available. A perfect winter soup is a real comforter.
This pea soup is inspired by Indian mango dal made from yellow peas . The soup is very creamy and has a delicious, exotic taste. It’s perfect for a cold winter dinner.
Dal is a lentil or pea soup popular in India. I made this pea soup with a few modifications. First I roasted the carrots with the spices and then mixed in the peas, garlic, ginger and dried mango pieces. The spices together with the mango bring a great, exotic taste experience. Even without cream or coconut milk, the soup is very creamy and has a delicious, exotic taste. It’s perfect for a cold winter dinner.
tips
Add more/other veggies: I think carrots go perfectly with this recipe, but if you want to have more veggies in your pea soup like parsnips, zucchini, or cauliflower, adding those is a great idea!
Add some savory toppings: As I mentioned, my topping included flavored sesame oil, but toppings made with smoked tofu, fried onions, chilli flakes, some soy sauce, and/or coconut milk are great alternatives that could enhance this pea mango soup. But there are so many more incredible things that can be added like any kind of seeds, herbs or croutons!
Enjoy the soup with: Indian fried papadams or fresh, oven-warm flatbread.
More delicious soup recipes you might like:
- Cauliflower and Chickpea Golden Dal is a light, flavorful dal that’s great for weeknight cooking.
- Red lentil dal vegan and perfectly seasoned A dal recipe that is ready in 30 minutes and will delight your taste buds!
- Veggie Vegetable Okonomiyaki This Veggie Vegetable Okonomiyaki recipe proves that weeknight dinners don’t have to be boring! It cooks up in no time and is healthy, delicious and super fun.
- White Bean Hummus with Green Peas Our White Bean Hummus with Green Peas spread recipe is not only delicious, it’s also effective at absorbing protein.
- Indian Khichadi Khichadi is the epitome of Indian home cooking. Khichadi is a belly and detox spa! This humble looking dish not only conjures up…
- Japanese Soup with Vegan Dashi quick Japanese tofu and vegetable soup with vegan dashi recipe.
Vegan Creamy Pea Mango Soup
Equipment
Ingredients
- 100 G yellow shelled peas
- 200 G carrots
- 2 onions
- 1 clove of garlic
- 1 pc fresh ginger* walnut size
- 50 G dried mango*
- ½ red chili pepper
- 2 tbsp. vegetable oil
- 1 tbsp. paprika powder*
- 1 tbsp. Curry*
- 1½ L vegetable broth
- 4 pc curry leaves*
- 1 tbsp. lime juice
- kosher salt*
- Pepper*
Topping and garnish:
- 3 tbsp. Sesame oil*
- grated zest of 1 organic orange
- pistachios*
- small bunch of lemon balm or mint
- Herbs such as parsley, cress, chervil… optional
- chili flakes* optional
Instructions
- Peel and dice onions and garlic.
- Peel the carrots and also roughly dice.
- Halve, deseed and roughly chop the chili.
- Peel and finely grate the ginger.
- In a soup pot, heat the vegetable oil over medium-high heat.
- Fry onions, garlic, carrots, ginger and chili in it. Stir in the peas, paprika powder and curry and toast lightly until fragrant.
- Pour in the vegetable stock and add the curry leaves.
- Saucepan, uncovered, simmer gently for about 1.5 hours, or until the peas are tender.
- In the meantime, mix the orange zest with the sesame oil. Put aside.
- Roughly chop the pistachios and lightly roast them dry in a hot pan.
- When the peas are soft-boiled, puree the soup in a blender (my recommendation) or in a hand blender. Use a little more vegetable broth to dilute if needed.
- Season the soup with salt, pepper and lime juice.
- Serve the hot soup in bowls or on plates. Drizzle with the orange-sesame oil, serve sprinkled with pistachios and lemon balm.
Nutrition
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