THE DAIRY KITCHEN
Zucchini and Pea Soup with Minted Yoghurt
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
This vibrant soup, with the freshness of mint and sweetness of peas is fabulous for summer. Adding milk to a soup towards the end of cooking adds a lovely creaminess without the heaviness.
Ingredients
spray olive oil4 medium zucchini, chopped
4 spring onions, chopped
2 garlic cloves, finely chopped
3 cups chicken stock
1 cup frozen green peas, thawed
¾ cup milk
½ cup natural yoghurt
¼ cup fresh mint leaves, finely sliced
2 teaspoon fresh lime juice
freshly ground black pepper, to taste
Handy Tips
This soup can also be served in espresso cups as a starter to a meal.
Method
- Spray a large saucepan with oil. Add zucchini, spring onions and garlic and cook stirring for 3-4 minutes until tender. Pour in stock, bring to the boil, reduce heat and simmer for 8-10 minutes. Add peas and cook a further 2 minutes. Remove from heat and puree soup with a handheld blender or food processor until smooth.
- Return to the saucepan, stir in milk and gently simmer for 3-4 minutes until hot, do not boil.
- Combine yoghurt, mint, lime juice and pepper.
- Serve soup in bowls and finish with a swirl of minted yoghurt.
