Serves: 8

Spiced Green Pea Soup

FG 1 | CC 6

Calories: 100 kcal

900 ml hot vegetable stock

225 g peas (frozen)

150 ml very low-fat yoghurt

1 medium potato (peeled and diced)

1 onion (chopped)

2 cloves garlic (crushed)

2.5cm/1 in piece fresh root ginger (peeled and chopped)

1 fresh chilli (deseeded and chopped)

Fresh coriander (to garnish)

½ lemon (Juice of )

½ tsp coriander seeds (crushed)

1 tsp cumin (ground )

Few coriander leaves (chopped)

Salt and freshly ground black pepper

1. Put the onion, potato, garlic, ginger, spices and stock in a large saucepan and bring to the boil.
2. Cover the pan and simmer for 25 minutes.
3. Stir in the peas and chilli, then bring back to the boil before lowering the heat and cooking for 5 minutes until all vegetables are tender
4. Add the lemon juice and chopped coriander and season to taste.
5. Puree the soup in batches until smooth in a blender or food processor, and then chill in the refrigerator.
6. Just before serving, swirl in the yoghurt.
7. Spoon into serving bowls and top each one with a sprig of coriander.