1 kg broad beans in pods, or 350 g frozen broad beans, thawed
500 g peas in pods, or 250 g frozen peas, thawed
25 g vegetable margarine
1 large onion, finely chopped
900 ml (1 1/2 pints) vegetable stock
2 sprigs of mint
150 g carton of natural yogurt
1/4 tsp curry paste
2 tbsp chopped fresh mint
500 g peas in pods, or 250 g frozen peas, thawed
25 g vegetable margarine
1 large onion, finely chopped
900 ml (1 1/2 pints) vegetable stock
2 sprigs of mint
150 g carton of natural yogurt
1/4 tsp curry paste
2 tbsp chopped fresh mint
method
1. Shell the beans and peas if they are fresh.
2. 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.
3. Put in the beans, peas and mint sprigs. Cover and simmer for 20 minutes.
4. Remove the mint sprigs. Work in the rest in a blender or food processor to a smooth, green purée.
5. Beat the yogurt with the curry paste. Add these to the soup and then blend again.
6. Chill the soup for 2 hours. Serve in individual bowls with the chopped mint scattered over the top.
2. 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.
3. Put in the beans, peas and mint sprigs. Cover and simmer for 20 minutes.
4. Remove the mint sprigs. Work in the rest in a blender or food processor to a smooth, green purée.
5. Beat the yogurt with the curry paste. Add these to the soup and then blend again.
6. Chill the soup for 2 hours. Serve in individual bowls with the chopped mint scattered over the top.
serving amount
serves: 4
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