Ingredients
Finely chopped Cloves Garlic 2
vegetable stock 750ml
Fresh Mint,chopped 20g
Yoghurt 500g
Diced Onion 1
2 Sprigs Fresh Rosemary
250g Courgettes, thinly sliced
250g Peas
1 tsp Butter
Method
Melt the butter in a large saucepan then add the garlic, onion and rosemary sprigs. Saute the onion . Stir in the courgette slices and cook for a further 5 minutes, until the courgette is starting to soften but not colour.
Add the peas and then pour in vegetable stock. Bring to the boil, cover and simmer for 10 minutes until the courgette is tender. Turn off the heat, leave to cool then remove and discard the rosemary.
Stir the mint and yoghurt into the cooled soup then, using a blender, blend until completely smooth. Season to taste, then chill until ready to serve.
Sprink Black Pepper Powder
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