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Minted Pea & Yogurt Soup

Recipe Ingredients

2 tablespoons olive oil
2 onions, coarsely chopped
8 ounces potato, coarsely chopped
2 garlic cloves, minced
1 inch root ginger, chopped
1 teaspoon ground coriander
1 teaspooon ground cumin
1 tablespoons plain strong flour
3.5 cups vegetable broth
16 ounces frozen peas
3 tablespoons chopped fresh mint
salt and pepper
1 cup plain low-fat yogurt
1/2 teaspoon cornstarch
1 1/4 cups low-fat milk
mint sprigs to garnish

Cooking Instructions

1. Heat the olive oil in a pan, add the onions and potato and cook over
a low heat, stirring occasionally for about 3 minutes until the onion is soft.

2. Stir in the garlic, ginger, coriander, cumin and flour and cook,
stirring constantly for 1 minute.

3. Add the vegetable broth, peas and min, bring to the boil, stirring.
Reduce the heat, cover and simmer gently for 15 minutes or until the vegetables are tender.

4. Allow to cool a little, then process the soup in a blender. Return
the mixture to the pan and season with salt and pepper to taste. Blend 2/3 cup of the yogurt with the cornstarch to a smooth paste and
stir into the soup. Use the remaining yogurt to serve.

5. Add the milk and bring almost to the boil (but do not allow to
boil), stirring constantly. Cook very gently for 2 minutes. Serve the soup hot, garnished with the mint sprigs and swirl of yogurt.

Serves 6

Nutritional Facts Per Serving

Calories 208, protein 10g, carbs 26g, sugars 9g, fat 7g, saturates 2g

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Vegetarianism is a healthy option and vegetarian diets can be perfectly healthy eating plans but care should be taken to ensure optimum nutrition. So, whether following an ovo-lacto or other type of vegetarian food plan, or vegan diet, for a healthy body and weight make it a balanced eating plan and take regular exercise. Always consult a doctor before beginning a weight loss diet or new fitness routine.
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