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Green Goddess Soup

Updated: May 5, 2020

Soup Serves 5

By Archana Tapadia


2 cups of frozen peas

1 clove garlic (finely chopped)

1 onion (chopped)

1 large potato (chopped) or 1/2 cup of cashews

1/2 cup of mint leaves

3 cups of Vegetable stock

1 tbsp of lemon juice (according to taste)

2 tsp of salt (according to taste)

1 tsp of pepper (according to taste)

1/2 tsp of ginger

2 tbsp of chives


1. Using a little ghee or water sauté the onions and garlic and ginger until translucent

2. Add the potatoes and peas, mix the ingredients and add the vegetable sock and simmer until vegetables soften.

3. Add mint leaves and seasoning and let the mixture boil, cool a little and blend with a hand blender or food processor until smooth and creamy. Add the lemon juice

4. Serve warm garnished with some mint leaves and chives. To increase the iron content you can add chopped baby spinach while warming the soup,

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