Serve this superfood-packed soup as a light lunch or starter. The minted almond salsa adds a perfect crunchy texture to the smoothness of the soup.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 30ml (2 tablespoons) olive oil
- 1 brown onion, finely diced
- 200g (3 medium) zucchini, diced
- 300g (2¼ cups) fresh shelled peas or frozen garden peas
- 4 cups (1 Litre) vegetable or chicken stock
- 20g (1 cup) fresh mint leaves
- A generous handful flat leaf parsley
- 15ml (1 tablespoon) lemon juice
- 125ml (1/2 cup) natural yoghurt, plus extra to serve
- Sea salt flakes and freshly cracked black pepper
FOR THE MINTED ALMOND SALSA
- 100g almonds, roasted and roughly chopped
- A large bunch of mint, leaves picked and finely chopped
- Several sprigs of fresh dill, roughly chopped
- Zest of 1 lemon
- 45ml (3 tablespoons) lemon juice
- 60ml (1/4 cup) extra virgin olive oil
- Sea salt flakes and freshly cracked black pepper
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Method
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1Heat the olive oil in the Le Creuset 22cm Cast Iron Signature Round Casserole. Add the onion and sauté over a medium heat until softened, about 12-15 minutes. Add in the zucchini, season lightly, then cook for 3-4 minutes. Add the peas and stock, cover partially with the lid and simmer for 15 minutes.
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2Stir through the mint, parsley, and lemon juice. Using an immersion blender, puree the soup until smooth. Add the yoghurt and heat through gently.
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3Ladle into bowls and serve with extra yoghurt drizzled on top and a spoonful of minted almond salsa.
