Pea and mint soup

Sarah Graham
4 servings Prep: 5 mins, Cooking: 15 mins
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Easy "pea"sy !

By Food24 February 28 2012
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Ingredients (10)

1 onion — chopped
1 sweet potatoes — medium, peeled and diced
1 garlic — cloves, finely chopped
800 ml stock — vegetable or chicken
6 courgettes — medium, chopped
3 cup peas — frozen
4 fresh mint
2 lemon juice — fresh, or lime juice
1/2 cup yoghurt — fat-free or natural
sea salt and freshly ground black pepper
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Method:

Heat the olive oil in a large pot. Add the onions, potato and garlic and fry for 2-3 minutes.

Add the stock, bring to the boil and then turn down to a simmer for 10 minutes until the potato is soft.

Add the peas and simmer for 3 minutes, then remove the pot from the heat.

Stir in the mint, sugar, lemon juice and most of the yoghurt. Leave to cool for a few minutes then blend, adding salt and pepper to taste.

Garnish with a dollop of the remaining yoghurt, a few whole peas and a little chopped mint.

Re-heat to serve or eat cold as an al-fresco option.

Serving Idea: With grilled ciabatta or baguette slices topped with goats cheese or parmesan shavings and a drizzle of olive oil.

Reprinted with permission of Sarah Graham. To visit Sarah Graham’s
blog, click here.



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