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Minted Pea & Yogurt Soup Recipe

Ingredients

How to make it

  • 1. heat the oil in the saucepan add the onions and potato and cook over low heat stirring occasionally for about 3 minutes until the onion is soft and translucent.
  • 2. stir in the garlic, ginger, coriander, cumin, and flour and cook stirring constantly for 1 minute
  • 3. Add the stock, peas and the chopped mint and brint to a boil stirring and then reduce the heat cover and simmer gently for 15 minutes or until the vegetables are tender.
  • 4. Process the soup in batches in a blender return the mixture to the pan and season with salt and pepper to taste. Blend the yogurt with the cornstarch to a smooth paste and stir into the soup. Add the milk and bring almost to a boil stirring occasionally. Cook very gently for 2 minutes.
  • 5. Serve the soup hot.

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The Cook

cheffiona Las Vegas, Nevada

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