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.
So now, without further ado, back the soup…
Pea & Mint Soup
Serves 4 | Preparation time 5 minutes | Cooking time 15 minutes
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
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?