2 medium sized onions
1 large clove garlic
60 ml (4 tbls) olive oil
1 level tbsp (15 ml) wholemeal flour (whole grain)
575 ml (1 pt) 2 1/2 cups stock
60 ml (4 tbls) chopped mint
275 ml (1/2 pt) 1 1/4 cups natural (plain) yogurt
1 large clove garlic
60 ml (4 tbls) olive oil
1 level tbsp (15 ml) wholemeal flour (whole grain)
575 ml (1 pt) 2 1/2 cups stock
60 ml (4 tbls) chopped mint
275 ml (1/2 pt) 1 1/4 cups natural (plain) yogurt
method
1. Finely chop the onions and garlic.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the onions and garlic and cook them until they are soft.
4. Stir in the flour and cook it for 1 minute.
5. Stir in the stock and bring it to the boil.
6. Add the mint and simmer, uncovered, for 20 minutes.
7. Take the pan from the heat and cool the soup for 1 minute.
8. Stir in the yogurt and reheat very gently, without boiling.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the onions and garlic and cook them until they are soft.
4. Stir in the flour and cook it for 1 minute.
5. Stir in the stock and bring it to the boil.
6. Add the mint and simmer, uncovered, for 20 minutes.
7. Take the pan from the heat and cool the soup for 1 minute.
8. Stir in the yogurt and reheat very gently, without boiling.
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