Free on Green
Serves - 4
Ready in - 40 minutes
Ingredients:
3 large shallots, finely chopped
1 garlic clove, peeled and finely chopped
4 tbsp chopped basil leaves
4 tbsp chopped mint leaves
900ml 1 1/2 pints chicken stock made from bovril
500g frozen or fresh peas
salt and freshly ground black pepper
To Serve
very low fat natural yogurt
To Garnish
mint and basil leaves
Method
Put the shallots in a medium saucepan with the garlic and chopped basil and mint leaves. Pour over the stock, bring to the boil, cover, reduce the heat to medium and simmer for around 10 minutes or until the shallots are tender
Add the peas and bring back to the boil. Cook gently for 5 minutes and season well.
Transfer half the mixture to a food processor and blend until smooth. Return to the pan with the remaining soup and stir to mix.
Transfer the soup to bowls and serve with a swirl of yogurt. Garnish with the mint and basil leaves and serve immediately.
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