Minted Pea Soup
A delicious vegetarian option for lunch or dinner. for those going carb free, take the bread out and double the yogurt.
- Time
- 15 minutes
- Serves
- 4
- Calories
- 303
Ingredients
- 1 onion, chopped
- 80g low fat natural yoghurt
- 1 slice (124g) sourdough multigrain bread
- 2 cups chicken stock
- 1 cup fresh mint leaves
- 1kg peas
Method
- In a large pot over a medium heat, sweat the onion off until it is soft.
- Add the stock and peas and bring to the boil, then simmer and add the mint.
- Simmer until the peas are soft then blend.
- Serve with toasted sourdough, yoghurt and a little salt and pepper.