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| pea soup with minted youghurt |
2 large potatoes, peeled and chopped
700ml water
1 chicken stock cube
750g frozen peas
freshly ground black pepper
75ml low fat natural yoghurt
30ml low fat cottage cheese
10ml fresh mint leaves, chopped
whole mint leaves for garnish
procedure
1 Using wonder cooker boil potatoes, onions and peas in chicken stock until tender.
2 Allow to cool slightly. Transfer to blender and puree until smooth. Season with black
pepper. Return soup to saucepan, cover with wonder Cooker and heat through.
3 Mix youhurt, cottage cheese and chopped mint. Serve soup topped with a spoonful of the minted youhurt and garnish with mint leaves.
