850ml vegetable stock
1 large onion, chopped
1 large potato, peeled and cubed
450g frozen peas
Handful of fresh mint leaves, plus extra to garnish (optional)
4 tbsp fat-free natural yogurt (soya)
Serve with a slice of wholemeal bread or a crusty rollPlace the stock, onion and potato in a large pan and bring to the boil. Simmer for 10 minutes, stirring occasionally.Add the peas to the pan along with the mint. Bring back to the boil, reduce the heat and simmer for a further 10 minutes, stirring occasionally.Leave the soup to cool slightly then blitz with a stick blender until smooth. Season with salt and freshly ground black pepper and reheat. Stir in the yogurt.Serve straight away or take the soup on a picnic or walk. Reheat before you leave home and keep hot in a vacuum flask until you?re ready to eat. Garnish with mint leaves, if you like.
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