Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Samosa Soup With Mint Chutney [Vegan]

LIKE OGP ON FACEBOOK :
You love samosas, so why not enjoy them in soup form? The broth of this soup is loaded with all the warm and fragrant spices in samosas that you know and love, plus the filling! Golden yellow potatoes and peas add their own textures and flavors and the cilantro mint chutney is the perfect cooling contrast to the spiciness of the soup. Serve with a side of naan, for dipping.

Samosa Soup With Mint Chutney [Vegan]

This Recipe is :

Vegan

Serves

10-12

Ingredients

For the Soup:

  • 2 tablespoons expeller-pressed grapeseed oil or extra virgin olive oil
  • 1/2 white onion, diced
  • 1-2 serrano chilis, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup white wine (optional)
  • 2 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoon yellow mustard seeds
  • 1 teaspoon garam masala
  • 2 teaspoon turmeric
  • 8 cups filtered water
  • 6 large yellow potatoes, cut into 1/2-inch cubes
  • 2 carrots, sliced and quartered (about 3/4 cups)
  • 1 tablespoon sea salt, or to taste
  • 1/2 cup fresh cilantro, minced
  • 1 cup frozen peas

For the Cilantro Mint Chutney:

  • 1 1/2 cups cilantro
  • 1/2 cup fresh mint
  • 1 serrano pepper (optional)
  • 1 1/2 teaspoons fresh ginger, grated
  • 2 tablespoons expeller-pressed grapeseed oil
  • 1 tablespoons fresh-squeezed lemon juice
  • 3 tablespoons filtered water (if you like it thinner, then add a little more water)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon sea salt, or to taste

Preparation

To Make the Soup:

  1. Add the onions to a large with oil and sauté on medium-low heat for 5 minutes, or until they become translucent. Next, add the garlic, ginger, and serrano, and continue cooking for 5-7 more minutes, until the garlic starts to brown.
  2. Add the white wine and cook, until wine is reduced and syrupy.
  3. Add the water, potatoes, and carrots to the onions. Bring to a boil, then reduce heat to medium-high heat. Measure coriander seeds, cumin seeds, and mustard seeds and pulse in a coffee grinder until it becomes a powder and then stir into the soup. Cook for 30-40 minutes, or until potatoes are opaque and soft.
  4. When the potatoes and carrots are soft, scoop out about 2-3 cups to purée, then add it back to the soup. Add the peas and cook until peas are hot, about 5 minutes.

 To Make the Chutney:

  1. While the soup is cooking, add all the chutney ingredients to a food processor or blender, and blend until desired texture.
  2. You can either add the chutney on top of individual bowls, or stir some into the whole batch to your desired taste.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Turmeric

 

AUTHOR & RECIPE DETAILS


photo

Steph and Ang have both been into healthy vegetarian and vegan ways of cooking ever since they were teenagers. They believe that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease free, feeling good and looking young. They have shared their recipes with each other for many years and decided to share them with the world by starting their blog, CaliZona.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Peanut Butter Doughnuts With Salted Peanut Butter Glaze [Vegan, Gluten-Free]

Chocolate Peanut Butter Doughnuts With Salted Peanut Butter Glaze

Raw Oil-Free Avocado Lime Tart [Vegan]

Raw Oil-Free Avocado Lime Tart 4

Curried Cauliflower Soup With Sweet Potato Noodles [Vegan]

Coconut Curry Soup With Sweet Potato Noodles

Coconut Turmeric Cheesecake Pots [Vegan]

Coconut Turmeric Cheesecake Pots

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

11 comments on “Samosa Soup With Mint Chutney [Vegan]”

Click to add comment
Kelsea Morris
5 Months Ago

Christian Gangell make me soup xx


Reply
Annouchka S. Rolland
5 Months Ago

Is this recipe good for you Meena Amin !!? ;)


Reply
Julia L. Rapini
5 Months Ago

Must try this soon...


Reply
Sajid Wahid
5 Months Ago

Don't use olive oil. The taste is too strong & it's not suited to eastern spices.2 teaspoons of turmeric? That's way too much .This recepie is a mess. A good garam masala will be a mix of all the dry spices! Arghhhh! It's about as authentic as Donald Trump is too common sense.


Reply
Sajid Wahid
5 Months Ago

Don't use olive oil. The taste is too strong & it's not suited to eastern spices.2 teaspoons of turmeric? That's way too much .This recepie is a mess. A good garam masala will be a mix of all the dry spices! Arghhhh! It's about as authentic as Donald Trump is too common sense.


Reply
Eliza St Croix
5 Months Ago

Jennifer Davies


Reply
Zoe Allan
5 Months Ago

Ren Kainth xxx


Reply
Ren Kainth
04 Apr 2016

mouth watering !!!

Sam Axford Krutko
5 Months Ago

Danny Krutko


Reply
Patti Laing
5 Months Ago

i am going to try this..having a horrible time with ibs ..


Reply
Michełłe Adkins
5 Months Ago

<3


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×