Pea and Mint Soup

Name: Pea and Mint Soup
Yield: Serves 4
Ingredients: 1 tsp vegetable stock powder; 750 ml water; 20 g mint, chopped; 100 ml Greek yoghurt; squeeze of lemon; 70 g carrot, chopped; 70 g onion, diced; 2 tbsp sunflower oil; 500 g frozen peas; pinch of salt and freshly ground black pepper to taste; pinch of salt and freshly ground black pepper to taste; 1 clove garlic, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

We don’t serve a lot of cold soups at Sababa but quite a lot of people want soup for dinner parties in summer. In this recipe the yoghurt and mint have a cooling effect.

Ingredients

2 tbsp sunflower oil
70 g onion, diced
70 g

Dinner
Vegetarian
Soup
Gluten-free
Summer

Method

Fry the onions and carrots together in the oil until they soften. Add the garlic, peas, salt and pepper and mix through for a minute. Then add the stock and water and simmer for 10 minutes. Remove the pot from the heat and blend the soup with the mint, yoghurt and lemon juice.

Serve the soup hot or cold with a dollop of yoghurt.