Pea Soup With Minted Yoghurt And Prawns (shrimp)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 6 cups frozen baby peas
• 4 cups chicken consomme
• 1 cup low-fat yogurt
• 1/4 cup chopped fresh mint leaves
• 500 g cooked medium prawns, peeled,shelled
• lemon wedge, to serve

Recipe

• 1 heat oil in a large saucepan on medium heat.
• 2 add the onion and cook until softened; add the garlic and cumin and cook a further 30 seconds.
• 3 add the peas and consomme and bring to the boi.
• 4 reduce the heat, cover and simmer for 10 minutes.
• 5 cool the soup and then puree (blender, food processor or immersion blender) until smooth.
• 6 mix the yoghurt and mint together in a small bowl and season to taste.
• 7 ladle the warm, room temperature or chilled soup (your choice) into abowls and top with a dollop of minted yoghurt and a few prawns.
• 8 serve with a wedge of lemon on the side.