| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Sainsbury’s, Sainsbury5 | 4 | servings | |
INGREDIENTS
| 1 | kg | Broad beans in pods; or 350g (12oz) |
| ; frozen broad beans, | ||
| ; thawed (2lb) | ||
| 500 | g | Peas in pods; or 250g (8oz) |
| ; frozen peas, thawed | ||
| ; (1lb) | ||
| 25 | g | Vegetables margarine; (1oz) |
| 1 | lg | Onion; finely chopped |
| 900 | ml | Vegetable stock; (11 1/2 pints) |
| 2 | Sprigs mint | |
| 1 | 150 gram car natural yogurt; (5.29oz) | |
| 1/4 | ts | Curry paste |
| 2 | tb | Chopped fresh mint |
INSTRUCTIONS
TO GARNISH Shell the beans and peas if they are fresh. Melt the margarine in a saucepan on a low heat. Mix in the onion and soften it. Pour in the stock and bring it to the boil. Put in the beans, peas and mint sprigs. Cover and simmer for 20 minutes. Remove the mint sprigs. Work in the rest in a blender or food processor to a smooth, green pur.e. Beat the yogurt with the curry paste. Add these to the soup and then blend again. Chill the soup for 2 hours. Serve in individual bowls with the chopped mint scattered over the top. Converted by MC_Buster. NOTES : This soup can be made with either fresh or frozen beans and peas. It has a thick creamy texture and a flavour that is lightened by the yogurt. Converted by MM_Buster v2.0l.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”