Instructions

Step 1
Heat oil in a non-stick pan. Slice onion and add to the pan and sauté till translucent.
Step 2
Quarter the potatoes vertically and further slice them thinly.
Step 3
Add green peas, bay leaf and potatoes to the pan and mix well. Add salt and toss well. Add 1 cup water and cook till potatoes are done.
Step 4
To make salsa, chop mint leaves and fresh red chilli finely.
Step 5
Chop mango into small pieces and put into a bowl. Add mint leaves, red chilli, brown sugar, salt and lemon juice and mix well.
Step 6
Discard bay leaf from the potato mixture and switch off the heat, strain, cool and grind with milk to a smooth puree.
Step 7
Heat this puree in another deep non-stick pan. Add the strained stock and mix well and let the soup come to a boil.
Step 8
Spread the mango salsa on the toasts.
Step 9
Transfer the soup into serving bowls, garnish with salsa topped toast and mint sprig and serve hot.