View Full Version : minted pea and 'yoghurt' soup

Dec 31st, 2006, 04:45 PM
we just made this for lunch and had it with a multi-grain baguette - LOVELY!

minted pea and yoghurt soup:

2 tbsp olive oil
2 onions, chopped
8oz potato, chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tbsp plain flour
1.5 pints vegetable stock
1lb 2oz frozen peas
2-3tbsp chopped fresh mint
salt and pepper
150ml plain soya yoghurt
0.5 tsp cornflour
0.5 pint soya milk
* Heat the oil in a saucepan, add the onions and potato and cook over a low heat, stirring occasionally, for about 3 minutes, until the onion is soft and transluscent
* stir in the garlic, coriander, cumin and flour and cook, stirring continuously, for 1 minute
* add the vegetable stock, peas and the chopped mint and bring to the boil, stirring. reduce heat, cover and simmer gently for 15minutes, or until the vegetables are tender
* whizz the soup with a blender.
* season with salt and pepper to taste. blend the yoghurt with the cornflous to a smooth paste and stir into the soup.
* add the milk and bring almost to the boil, stirring constantly. cook very gently for 2 minutes. serve the soup hot, garnished with mint sprigs and a swirl of soya yoghurt.

Enjoy...we certainly did!:)

Dec 31st, 2006, 04:55 PM
sounds lovely - thanks!