Cool pea and mint soup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 300 g frozen peas
  • 3 TABLESPOONS Oil (e.g. olive oil)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 2 TEASPOONS Vegetable broth
  • 4 Stem(s) Mint
  • 1 Branch rosemary
  • 4 thin slices of baguette (e.g. onion baguette)
  • 2-3 tablespoons (50 g) creamy yoghurt
  • 500 g cold buttermilk

Directions

  1. 1

    Peel and chop the onion. Fry the frozen peas and onion in 1 tbsp. hot oil in a saucepan. Salt and pepper. Add 1/4 l water and broth, bring to the boil. Simmer covered for about 10 minutes.

  2. 2

    Puree the soup, let it cool down and cover and keep it cold.

  3. 3

    Wash mint and rosemary, shake dry. Put 1-2 stems of the mint aside. Remove leaves or needles from other herbs. Heat 2 tablespoons of oil in a frying pan. Fry the rosemary and bread together.

  4. 4

    Season yoghurt with salt and 1 pinch of sugar. Stir buttermilk and mint into the soup, puree. Season to taste. Serve in ice-cold glasses. Garnish with yoghurt and the rest of the mint. Add bread.

Nutrition Facts

KCAL
220 kcal
CARBS
23 g
FATS
9 g
PROTEINS
10 g