Green pea soup
17 Mar 2015
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This soup is perfect in early summer. It's healthy, it's easy to make and it has a lovely Middle-Eastern twist.
Ingredients
- 1½ Tbsp olive oil
- 1 small onion chopped
- 1 clove garlic, minced
- 400 ml chicken stock
- 250g frozen peas (Petit pois)
- 2 sprig mint
- 50 ml Greek yogurt
- ½ tsp cumin seeds
- 1 Tbsp water
- Salt and pepper
Instructions
- Gently fry the onion and garlic, until soft and translucent, then pour in the stock. Bring to the boil and add the peas and mint. Bring to the boil again and simmer on low heat for 15 minutes.
- When the peas are soft, discard the mint sprigs. Blend to a smooth, creamy soup.
- Dry roast the cumin seeds in a frying pan, then grind into powder.
- Mix the yogurt mix with the water and a pinch of salt.
- Ladle the soup into bowls, add some yoghurt and sprinkle with ground cumin.
- Serve with crusty bread or pita.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Soup - Starter
- Cuisines: - Fusion
- Health and Diet: - Healthy - Vegetarian
- Skill Levels: - Easy
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