Pea and mint soup
|Ingredients||Serves 10||Serves 15||Serves 25|
|Onion, brown, finely chopped||1 large||2 medium||3 medium|
|Garlic, finely chopped||5 cloves||8 cloves||13 cloves|
|Potato, peeled, cut into 2cm chunks||1 medium||1 ½ medium||2 ½ medium|
|Vegetable stock, reduced salt||1 litre||1.5 litres||2.5 litres|
|Mint leaves, fresh, finely chopped||½ cup||1 cup||1 ½ cups|
|Natural yoghurt, reduced fat (to serve)||250g||400g||650g|
|Black pepper||To serve||To serve||To serve|
|Wholegrain/wholemeal bread rolls (to serve)||10||15||25|
- Heat oil in a large saucepan. Add onion and garlic and cook, stirring regularly, for 2 to 3 minutes, or until onion is slightly transparent.
- Add potato, peas and stock and bring to the boil, then reduce heat and simmer gently for 20 minutes. Stir through mint.
- Remove saucepan from heat. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
- If necessary, return soup to heat for a further 5 to 10 minutes, or until heated through.
- Transfer soup to bowls/mugs. Serve topped with a dollop of yoghurt, a sprinkling of black pepper and a bread roll.
- This soup can also be served chilled. To do this, transfer the soup to a large container at the end of step 3, cover and refrigerate for 4 hours, or overnight.
- Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.
Healthy Choices category: GREEN (Best choice)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.