Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.

 

Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.

 

Aromatic Potato, Pea & Mint Soup with Garlic Toasts

A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic. 

Prep in:
5 mins
Cook in:
15 mins
Serves:
4

Ingredients

250g Rooster potatoes, peeled and cubed

400g petits pois

1 onion, sliced

1l vegetable stock

1 small bunch of mint leaves

2tbsp garam masala plus extra to serve

8 slices of French bread

Rapeseed oil

Salt, pepper and chilli flakes

1 bunch coriander

Method

Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala

Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.

Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.

 

Couscous burgers with corn, pine nuts & onion

cous cous burgers

In preparation for our bento super food boxes in our new Juicebar, we are running a week of recipes for you to try out at home. All packed with super foods to help look after your body’s every need.
Stuck for time and want to pick up bento boxes from us? You can help get things moving and get great perks here.

We’re starting you off with couscous burgers with corn, pine nuts & onion. Packed with onions, a great source of fibre & vitamins, pine nuts for vitamin E and corn for fibre, more vitamins & antioxidents to name but a few!

Recipe serves 6

  • 2 cups cooked cous cous
  • Small tin unsweetened corn
  • Small white onion
  • 2 tablespoons toasted pine nuts
  • 6 tablespoons gram flour
  • 6 tablespoons unsweetened almond milk
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt
  • Pepper
  • Olive oil

To serve

  • Rocket leaves
  • Baby Tomatoes
  • Avocado
  • Lemon wedges

How to make it

  • Dress your baby tomatoes in a tablespoon of olive oil, salt & pepper. Roast in a preheated oven (180 degrees) for ten minutes.
  • Combine cous cous, corn, gram flour, onions, spices, pine nuts & almond milk in a bowl.
  • Season with salt & pepper. With damp hands shape a small hand full of the mixture into patties. Roll the patties in a little gram flour to give them a light covering, shake off any excess flour.
  • Gently heat your pan with a couple of tablespoons of olive oil. Once the oil is warm pop the patties on and cook until golden brown on each side. Turning only once.
  • Serve with roasted tomatoes, rocket leaves, a generous helping of avocado and a wedge of lemon to squeeze over your burgers.

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