15 spring onions
25 ml (1 1/2 tbsp) corn oil
2 potatoes, peeled and sliced
3 celery sticks, chopped
salt and pepper, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
extra yogurt, to garnish
25 ml (1 1/2 tbsp) corn oil
2 potatoes, peeled and sliced
3 celery sticks, chopped
salt and pepper, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
extra yogurt, to garnish
method
1. Trim the green tops from the spring onions and reserve.
2. Roughly chop the onion bulbs.
3. Heat the oil in a saucepan and add the potatoes, celery and chopped spring onion bulbs.
4. Cook, stirring, for about 1 minute, then add 600 ml (1 pint) of cold water.
5. Bring to the boil, stir and simmer, covered, for 15 - 20 minutes, until vegetables are soft.
6. Pour the soup into a blender or food processor and puree until smooth.
7. Season and leave to cool for about 4 hours.
8. Whisk the yogurt into the cooled soup and add a little water to thin the soup, if necessary.
9. Chill for 1 hour. Serve chilled, garnished with the spring onion tops and yogurt.
2. Roughly chop the onion bulbs.
3. Heat the oil in a saucepan and add the potatoes, celery and chopped spring onion bulbs.
4. Cook, stirring, for about 1 minute, then add 600 ml (1 pint) of cold water.
5. Bring to the boil, stir and simmer, covered, for 15 - 20 minutes, until vegetables are soft.
6. Pour the soup into a blender or food processor and puree until smooth.
7. Season and leave to cool for about 4 hours.
8. Whisk the yogurt into the cooled soup and add a little water to thin the soup, if necessary.
9. Chill for 1 hour. Serve chilled, garnished with the spring onion tops and yogurt.
serving amount
serves 4
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