Zucchini and Pea Soup with Minted Yoghurt
8Serves
EasyDifficulty
20 MINSPreparation
15 MINSCooking
This vibrant soup, with the freshness of mint and sweetness of peas is fabulous for summer. Adding milk to a soup towards the end of cooking adds a lovely creaminess without the heaviness.
Ingredients
spray olive oil
4 medium zucchini, chopped
4 spring onions, chopped
2 garlic cloves, finely chopped
3 cups chicken stock
1 cup frozen green peas, thawed
¾ cup milk
½ cup natural yoghurt
¼ cup fresh mint leaves, finely sliced
2 teaspoon fresh lime juice
freshly ground black pepper, to taste
4 medium zucchini, chopped
4 spring onions, chopped
2 garlic cloves, finely chopped
3 cups chicken stock
1 cup frozen green peas, thawed
¾ cup milk
½ cup natural yoghurt
¼ cup fresh mint leaves, finely sliced
2 teaspoon fresh lime juice
freshly ground black pepper, to taste
Method
- Spray a large saucepan with oil. Add zucchini, spring onions and garlic and cook stirring for 3-4 minutes until tender. Pour in stock, bring to the boil, reduce heat and simmer for 8-10 minutes. Add peas and cook a further 2 minutes. Remove from heat and puree soup with a handheld blender or food processor until smooth.
- Return to the saucepan, stir in milk and gently simmer for 3-4 minutes until hot, do not boil.
- Combine yoghurt, mint, lime juice and pepper.
- Serve soup in bowls and finish with a swirl of minted yoghurt.
Handy Tips
This soup can also be served in espresso cups as a starter to a meal.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0