Minted Pea & Potato Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
|
|
| 2 | medium |
potatoes
peeled, diced |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | cups |
chicken broth
or broth |
|
| 2 | cups |
green peas
frozen |
|
| 1 | teaspoon |
mint leaves
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
yogurt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
|
|
| 2 | medium |
potatoes
peeled, diced |
|
| 3E+1 | ml |
olive oil
|
|
| 946 | ml |
chicken broth
or broth |
|
| 473 | ml |
green peas
frozen |
|
| 5 | ml |
mint leaves
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
yogurt
|
*
|
Directions
Cook onion, garlic and potatoes in oil.
Add stock, peas and mint to taste.
Simmer covered until potatoes are tender, about 10 minutes.
Purée and season with salt and pepper.
Serve in heated bowls with a swirl of yogourt.
