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Minted Pea et Yogurt Soup

The yogurt is mixed with a little cornflour (cornstarch) before being added to the hot soup - this helps to stabilize the yogurt and prevents it separating
when heated.

ingredients

serves 4
2 tbsp vegetable ghee or oil
2 onions, peeled and coarsely chopped
225 g (8 oz) potato, peeled and coarsely chopped
2 garlic cloves, peeled
2.5 cm (1 inch) ginger root, peeled and chopped
1 tsp ground coriander
1 tsp ground cumin
1 tbsp plain (all-purpose) flour
850 ml (1 1/2 pints) 3 1/2 cups vegetable stock
500 g (1 lb 2 oz) frozen peas
2 - 3 tbsp chopped fresh mint, to taste
salt and freshly ground black pepper
150 ml (1/4 pint) 2/3 cup low-fat natural yogurt
1/2 tsp cornflour (cornstarch)
300 ml (1/2 pint) 1/4 cups skimmed milk
a little extra yogurt, for serving (optional)
mint sprigs, to garnish

method

1. Heat the ghee or oil in a saucepan, add the onions and potato and cook gently for 3 minutes. Stir in the garlic, ginger, coriander, cumin and flour and cook for 1 minute, stirring. Add the stock, peas and half the mint and bring to the boil, stirring. Reduce the heat, cover and simmer gently for 15 minutes.

2. Puree the soup in a blender or food processor. Return the mixture to the pan and season with salt and pepper to taste. Blend the yogurt with the cornflour (cornstarch) and stir into the soup.

3. Add the milk and bring almost to the boil, stirring all the time. Cook very gently for 2 minutes. Serve hot, sprinkled with the remaining mint and a swirl of extra yogurt, if wished.

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