Ready Time: 16 mins
Preparation Time: 10 mins
Cooking Time: 6 mins
Serves: 4
Ingredients
-
420g (3 cups) frozen green peas
2 green onions, roughly chopped
500ml (2 cups) vegetable stock, at room temperature
35g (¾ cup) fresh mint leaves
Salt and freshly ground pepper, to taste
Greek style unsweetened yogurt, to serve
Extra fresh mint leaves, to serve
Method
- Place peas in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until thawed and drain.
- Place peas, green onion and stock into blender jug and secure lid. SOUP until program finishes.
- Add mint leaves and secure lid.
- PUREE 30 seconds or until combined, season to taste with salt and pepper.
Serve: divide among serving bowls, dollop with yogurt and garnish with extra mint leaves.
Tip: we have used shelf stable UHT stocks in our soup recipes. If using fresh stock, stock must be heated to boiling point for 1 – 2 minutes, and then allowed to cool until there is no visible steam before blending.