Please note this recipe is classified as GREEN.
Ingredients
- 3 tablespoons olive oil
- 1 large leek (white part only), finely chopped
- 1 brown onion, finely chopped
- 2 big cloves of garlic, finely chopped
- 4½ cups chicken or vegetable stock (reduced salt)
- 5 cups frozen peas
- Pepper
- 1 bunch dill or mint, finely chopped
- ½ cup natural yoghurt
Method
- Heat oil in a large saucepan, add leeks, onion, and garlic. Cook over low heat for about 10
minutes or until soft. - Add the stock, bring to the boil, reduce heat and simmer for about 10 minutes.
- Add peas, bring to gentle boil and cook for 5 minutes, or until the peas are tender.
- Remove from heat, season with pepper and add dill or mint.
- Blitz soup in blender until smooth and creamy.
- Whisk in the natural yoghurt and serve.
