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PrintMINTED PEA & YOGURT SOUP
This low fat, high fiber, Minted pea and yogurt soup is a super healthy starter. wonderful spring-inspired soup highlights the fresh combination of peas and mint can be prepared with yogurt. Serve hot or cold, depending on the weather. This healthy soup option is full of flavor and sure to satisfy.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee or oil in a sauce pan, add the onions and potato and cook gently for about 2-3 minutes. Stir in the garlic, ginger, coriander, cumin and flour and cook for a minute. Stirring.
- Add the stock, peas and half the mint and bring to the boil, stirring. Reduce the heat, cover and simmer gently for 15 minutes or until the vegetables are tender.
- Puree the soup, in a blender or food processor. Return the mixture to the pan and season with salt and pepper to taste. Blend the yogurt with the corn flour (corn starch) and stir into the soup.
- Add the milk and bring almost to the boil, stirring all the time. Cook very gently for 2 minutes. Serve hot, sprinkled with the remaining mint and a swirl of extra yogurt, if wished.
INGREDIENTS
- 2 tablespoon Cooking oil
- 100 grams onions, peeled and coarsely chopped
- 250 grams potato, peeled and coarsely chopped
- 2-3 garlic cloves, peeled
- 1 inch ginger root, peeled and chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon plain flour
- 900 ml vegetable stock
- 500 grams frozen peas
- 2-3 tablespoon chopped fresh mint
- Salt and freshly ground black pepper, to taste
- 150 ml strained Greek yogurt
- ½ teaspoon corn flour (corn starch)
- 250 ml milk
- A little extra yogurt, for serving(optional)
- Mint sprigs, to garnish
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