Frozen peas: 200g (1 1/3 cups), Potato: 100g (1 small, diced), Onion: 75g (1/2 medium, diced), Garlic: 3g (1 clove, minced), Vegetable broth: 300ml (1 1/4 cups), Fresh mint: 10g (2 tbsp, chopped), Greek yogurt: 30g (2 tbsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion and cook for 3-4 minutes until softened. 3. Add 3g minced garlic and cook for 30 seconds until fragrant. 4. Add 100g diced potato and cook for 2 minutes. 5. Add 300ml vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes until potato is tender. 6. Add 200g frozen peas and 5g chopped mint. Simmer for 3-4 minutes until peas are tender. 7. Remove from heat and use an immersion blender to puree until smooth (or transfer to a blender in batches). 8. Stir in 5ml lemon juice and season with salt and pepper to taste. 9. Serve topped with 30g Greek yogurt and remaining 5g chopped mint.
