0

Pea & Mint Soup.

November 8, 2011 by Katie

One of the great things about me being internet-less, is the excuse to have so many guest bloggers!

Today’s blog is a recipe from our friend Sarah. We met her and her husband Rob in Cape Town. She’s a new mom to a precious little girl. And she has a fabulous foodie blog called a foodie lives here. She has a wonderful section of vegetarian recipes too! Definitely check them out.

___

 

I KNOW this doesn’t sound very appetising, and it’s very loudly green, but I love this soup. It’s fresh, funky and really can be on the table in 20 minutes. Perfect for meat-free Mondays or Summery any-days.

And more!

So now, without further ado, back the soup…

Pea & Mint Soup
Serves 4 | Preparation time 5 minutes | Cooking time 15 minutes

Ingredients

1 Tbsp olive oil
1 onion, chopped
1 medium sweet potato, peeled and diced (you can use regular potatoes if preferred)
1 garlic clove, finely chopped
800ml vegetable or chicken stock (3 1/3 cups)
4 cups frozen peas
4 tbsp chopped fresh mint
1 tbsp fresh lemon or lime juice
150ml plain fat free yoghurt (5 ounces)
Generous pinch of salt and freshly ground black pepper to taste

Directions

1. Heat the olive oil in a large pot, add the onions, potato and garlic and fry for 2-3 minutes. Then add the stock, bring to the boil and then turn down to a simmer for 10 minutes until the potato is soft.

2. 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.

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

* You can serve this cold or hot. For hot re-heat but do not boil.

Do you like peas, you know, besides us (you know we had to throw that in, we like a little cheese ’round these parts!)? What’s your favorite way to enjoy peas?