1 Heat the oil in a large pan, add onion, garlic, potato and cumin and cook for 5 minutes. Then add the peas, mint and stock and bring to the boil. Cover and simmer for 15 minutes until potato is tender.
2 Purée the soup in a blender until smooth and return to the pan. Add the lemon juice and season to taste, then reheat.
3 Ladle into serving bowls, swirl yogurt into each serving and garnish with fresh mint.
If there isn't any fresh mint around, minted frozen peas work equally well in this soup. Or, as alternative to the peas, blend the freh mint with the frozen broad beans.
Nutritional
information per serving
Per serving: 147 calories protein 7g carbohydrate 15g fat 7g saturated fat 1g add sugar none fibre 5g salt 1,5g
Keywords
lang:en soep
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collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked
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1 Place the stock, soy sauce, sherry, honey and miso (if using) in a large saucepan and bring to the boil.
2 Add tofu, noodles and mushrooms and simmer for 5 minutes until the noodles are tender.
3 Stir in the spring onions chilli and bamboo shoots and simmer for 1-2 minutes. Divide into bowls and serve steaming hot.
Nutritional
information per serving
Per serving:
371 calories fibre 2g carbohydrate 43g fat 11g saturated fat 1g protein 22g addded sugar 2g salt 4,61 g
Keywords
lang:nl soup
To add this recipe to your
collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked
file to your computer, and import the file.
