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. Put oil, potatoes, celery and chopped spring onion bulbs into a bowl.
2. Cover, cook 100% (High) 3 minutes.
3. Add 600 ml (1 pint) boiling water.
4. Cover, cook 100% (High) 12 minutes, until vegetables are soft.
5. Pour the soup into a blender or food processor and puree until smooth.
6. Season and leave to cool for about 4 hours.
7. Whisk the yogurt into the cooled soup and add a little water to thin the soup, if necessary.
8. Chill for 1 hour. Serve chilled, garnished with the spring onion tops and yogurt.
2. Cover, cook 100% (High) 3 minutes.
3. Add 600 ml (1 pint) boiling water.
4. Cover, cook 100% (High) 12 minutes, until vegetables are soft.
5. Pour the soup into a blender or food processor and puree until smooth.
6. Season and leave to cool for about 4 hours.
7. Whisk the yogurt into the cooled soup and add a little water to thin the soup, if necessary.
8. Chill for 1 hour. Serve chilled, garnished with the spring onion tops and yogurt.
serving amount
serves 4
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