Here's a fresh take on an old favourite that can be made in minutes, serve as a starter or a light meal.
Method
- Heat the oil in the bottom of a pan large enough to hold the soup, add the onion, and fry gently for a couple of minutes.
- Add the cauliflower, and stock, bring to the boil and simmer for 10 minutes. Add the peas and mint. Simmer for another 5 minutes.
- Liquidise and pour into bowls, swirl in the yoghurt, sprinkle with some mint and then grind some fresh black pepper over the top.
Serves: 4
Time: 25 min
Freeze any spare food in portion sizes - then just defrost what you need.
Allergy advice
Contains: milk. Stock cubes may contain gluten.
Reproduced with the kind permission of the Foods Standards Agency.
Ingredients
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 small cauliflower, chopped
- 450g petit pois or peas, frozen
- 1 litre vegetable or chicken stock, fresh or made from low-salt stock cubes
- large handful of fresh mint, finely chopped (keep some back for decoration)
- 4 tbsp Greek style natural yoghurt
